Chinese Spicy Pork Strips with Black Fungus

Directions

Wash and soak cloud ears in warm water for 45 minutes.

Slice pork into 2 inch strips with the grain; marinate in dark soy sauce while finishing preparations.

Slice bamboo shoots into 2 inch strips, and water chestnuts into thin rounds.

Mix Szechuan hot sauce with stock.

Thinly slice green onions on bias.

Drain, wash and thinly slice cloud ears.

Stir-frying: Heat wok to hot; add oil.

When oil begins to smoke, add pork and stir-fry for about 1 minute or until it looks slightly shriveled.

Toss in bamboo shoots, water chestnuts, cloud ears and ginger, stir-fry with pork for 1 more minute.

Pour in liquid ingredients quickly around side of wok.

Keep stirring until sauce reduces to almost nothing.

Add green onions at last minute.

Serve.