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Fiery Pork & Winter Bamboo Shoots Over Snow

A home-style Fiery Pork & Winter Bamboo Shoots Over Snow made with Lg End Cut Pork Chop, Pork Butt, and Slivered Winter Bamboo. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1
• 1/2 lb
• 1 1/4 cup

Method (preview)

1. 1

   1 lg End-cut pork chop or

2. 2

   Cornstarch paste 1 ts Chinese red vinegar

3. 3

   Preparation: Rinse bamboo shoots; slice & sliver to the size of thick matchsticks. Slice pork like bamboo

4. 4

   & marinate in thin soy sauce & cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine stock, chili paste & sugar.

5. 5

   Deep-frying Rice Stick: Break up rice stick before measuring.

6. 6

   Heat vegetable oil in hot wok.

7. 7

   When oil is medium hot, test a few pieces of rice stick: it should fry quickly to a puffy white.

8. 8

   If it browns, turn down the heat.

9. 9

   Fry rice sticks in very small batches.

10. 10

    Spread out fried snow on serving platter, reserve in warm place.

11. 11

    Stir-Frying: Clean wok; then reheat to very hot.

12. 12

    Add peanut oil, heating until it just begins to smoke; add drained pork & stir-fry briskly for about 2 minutes.

13. 13

    Add bamboo, garlic & ginger.

14. 14

    Toss with pork for 1 minute.

15. 15

    Re-stir liquids and add to wok.

16. 16

    Cover wok, & simmer for 3 minutes.

17. 17

    Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar.

18. 18

    Ladle over rice stick & serve.