1 1/4 lb Pork boneless loin or leg
1 tb Plus 2 ts cornstarch
1 ts Salt
1 ts Soy sauce
1/2 ts Sugar
1 ds White pepper
8 oz Chinese pea pods
3    Green onions (with tops)
1 tb Cold water
2 tb Oil
1 ts Finely chopped garlic
16 oz Straw mushrooms, drained
8 1/2 oz Sliced bamboo shoots drained
1 tb Dark soy sauce
1/4 c  Chicken broth

Trim fat from pork loin. Cut pork with grain into 2×1-inch strips. Cut
strips across grain into 1/8-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.