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Fiery Pork & Winter Bamboo Shoots Over Snow

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      Title: FIERY PORK & WINTER BAMBOO SHOOTS OVER SNOW
 Categories: Chinese, Pork, Hot
      Yield: 4 Servings
 
      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
 
  This attractive dish is spiced with pungent, hot chili sauce with
  garlic.
  
  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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