Mu Shoo Pork

• 1/2 lb. lean pork, cut in matchstick pieces
• 1 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• 2 to 3 Tbsp. sweet bean sauce
• 2 tsp. sugar
• 1 Tbsp. water
• 1 large slice ginger root, minced
• 1 small can bamboo shoots, minced
• 1 oz. dried lily buds, soaked and cut in half
• 1 cloud ear mushroom, soaked and shredded
• 1/4 tsp. salt
• 3 green onions, slivered
• Mandarin Pancakes

1. Mix pork with soy sauce, cornstarch and water.
2. Set aside. Mix sugar and water with sweet bean sauce and set aside.
3. Heat 2 tablespoons oil in wok and stir-fry pork for about 90 seconds or until color changes. Remove and set aside.
4. Heat 2 tablespoons oil in wok and stir in ginger root and onion.
5. Add lily flowers, bamboo shoots and mushrooms.
6. Fry 30 seconds. Remove and set aside.
7. Add 1 tablespoon oil to wok and heat.
8. Add sweet bean mixture and cook until it looks "shiny."
9. Add all other ingredients and coat well with bean sauce.

lean pork, soy sauce, cornstarch, water, sweet bean sauce, sugar, water, ginger root, bamboo shoots, lily buds, cloud ear mushroom, salt, green onions, mandarin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687655 (may not work)