Title: Fiery Pork and Winter Bamboo Shoots over Snow
Categories: Chinese Meat
Yield: 4 Servings

1	lg	End-cut pork chop (OR
1/2	lb	Pork butt)
1 1/4	c	Slivered winter bamboo
		Shoots
1	ts	Minced ginger root
2	lg	Garlic cloves
2	tb	Peanut oil
1/2	c	Chicken stock
1	ts	Chili paste with garlic
1	pn	Sugar
1 1/2	c	Vegetable oil
1/2	c	Rice stick noodles
2	ts	Thin soy sauce
2	ts	Cornstarch
		Cornstarch paste
1	ts	Chinese red vinegar

Preparation: Rinse bamboo shoots; slice & sliver to the size of thick matchsticks. Slice pork like bamboo & marinate in thin soy sauce & cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine stock, chili paste & sugar.

Deep-frying Rice Stick: Break up rice stick before measuring. Heat vegetable oil in hot wok. When oil is medium hot, test a few pieces of rice stick: it should fry quickly to a puffy white. If it browns, turn down the heat. Fry rice sticks in very small batches. Spread out fried snow on serving platter, reserve in warm place.

Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating until it just begins to smoke; add drained pork & stir-fry briskly for about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1 minute. Re- stir liquids and add to wok. Cover wok, & simmer for 3 minutes. Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar. Ladle over rice stick & serve.

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