1. Soak dried mushrooms.
2. Stem and string snow peas. Slice pork thin. Slice bamboo shoots and soaked mushrooms.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes).
4. Add mushrooms and stir-fry to coat with oil. Then add bamboo shoots; then snow peas, stir-frying each briefly.
5. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat.
6. Meanwhile blend cornstarch, sugar and cold water to a paste. First sprinkle vegetables with soy sauce; then stir in cornstarch paste to thicken. Serve at once. VARIATION: For the pork, substitute white meat chicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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