Ingredients

1 large end-cut pork chop or 1/2 pound pork butt
1 1/4 C. slivered winter bamboo shoots
1 tsp. minced ginger root
2 large garlic cloves
2 Tbsp. peanut oil
1/2 C. chicken stock
1 tsp. chili paste with garlic
1 pinch sugar
1 1/2 C. vegetable oil
1/2 C. rice stick noodles
2 tsp. thin soy sauce
2 tsp. cornstarch
cornstarch paste
1 tsp. chinese red vinegar

Cooking Instructions

Rinse bamboo shoots; slice and sliver to the size of thick matchsticks. Slice pork like bamboo and marinate in thin soy sauce and cornstarch for 10 minutes. Peel and slice garlic in thin rounds. Combine stock, chili paste and 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 and stir-fry briskly for about 2 minutes. Add bamboo, garlic and ginger. Toss with pork for 1 minute. Re-stir liquids and add to wok. Cover wok, and simmer for 3 minutes. Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar. Ladle over rice stick and serve.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)