Recipe: FIERY PORK AND WINTER BAMBOO SHOOTS OVER SNOW

Title: Fiery Pork and Winter Bamboo Shoots over Snow
Categories: Chinese, Meats
Yield: 4 servings

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