Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Pork boneless loin or leg |
| 1 tablespoon | Plus 2 ts cornstarch |
| 1 teaspoon | Salt |
| 1 teaspoon | Soy sauce |
| ½ teaspoon | Sugar |
| 1 dash | White pepper |
| 8 ounces | Chinese pea pods |
| 3 \N | Green onions (with tops) |
| 1 tablespoon | Cold water |
| 2 tablespoons | Oil |
| 1 teaspoon | Finely chopped garlic |
| 16 ounces | Straw mushrooms, drained |
| 8½ ounce | Sliced bamboo shoots drained |
| 1 tablespoon | Dark soy sauce |
| ¼ cup | Chicken broth |
Trim fat from pork loin. Cut pork with grain into 2x1-inch strips.
Cut strips across grain into ⅛-inch slices. Toss pork, 2 teaspoons cornstarch, salt, soy sauce, sugar and white pepper in medium bowl.
Cover and refrigerate 20 minutes. Remove strings from pea pods and place pea pods in boiling water. Cover and cook 1 minute. Drain.
Immediately rinse in cold water. Drain. Cut green onions diagonally into 2-inch pieces. Mix together 1 tablespoon cornstarch and the cold water. Heat wok or large heavy skillet until very hot. Add oil and tilt wok to coat side. Add pork and garlic. Stir-fry 2 minutes or until pork is no longer pink. Add mushrooms, bamboo shoots and dark soy sauce. Stir-fry 1 minute. Stir in broth and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened. Add green onions and pea pods. Cook and stir 30 seconds.