---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Meats
       Yield: 4 servings
       1 lb Lean tenderloin pork
            -=OR=-Boneless Pork chops
       1    Egg white
       1 tb Cornstarch
       1 tb Light soy sauce
       1 tb Rice wine
       1 ts Sesame oil
     1/2 c  Dried Chinese blk. mushrooms
       1 c  Peanut oil
     1/2 lb Chinese yellow chives
            -(OR green chives),
            -cut into 3-inch pieces
       2 ts Finely chopped fresh ginger
       1 tb Finely chopped garlic
       1 ts Salt
       2 ts Rice wine
   PLACE THE PORK IN THE FREEZER for about 20 minutes or
   until firm to the touch. Then cut into slices, then
   into shreds. Place meat in a large bowl with the
   marinade ingredients. Refrigerate for 20 minutes. Soak
   the mushrooms in a bowl of warm water for about 20
   minutes or until they are soft and pliable. Squeeze
   out the excess water and cut off and discard the woody
   stems. Finely shred the caps. Heat a wok or large
   skillet until it is hot and add the oil. When the oil
   is hot, add the pork and stir-fry for 20 seconds.
   Remove the meat and drain off all but 2 table- spoons
   of oil. Reheat the wok and add the mushrooms, chives,
   ginger, garlic and salt and stir-fry for 2 minutes.
   Return the pork to the wok and continue to stir-fry
   for another minute. Finally add the rice wine and give
   the mixture several stirs. Turn onto a platter and
   serve at once.