*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           End-cut pork chop (OR
      1/2   lb           Pork butt)
    1 1/4   c            Slivered winter bamboo
    1       t            Minced ginger root
    2       lg           Garlic cloves
    2       tb           Peanut oil
      1/2   c            Chicken stock
    1       t            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       t            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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