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.