1 lg End-cut pork chop or:
1/2 lb Pork butt
1 1/4 c  Slivered winter bamboo
-shoots
1 ts Minced ginger root
2 lg Garlic cloves
2 tb Peanut oil
1/2 c  Chicken stock
1 ts Chili paste with garlic
1 pn Sugar
1 1/2 c  Vegetable oil
1/2 c  Rice stick noodles
2 ts Thin soy sauce
2 ts Cornstarch
Cornstarch paste
1 ts Chinese red vinegar

This attractive dish is spiced with pungent, hot chili sauce with garlic.

Preparation: Rinse bamboo shoots; slice & sliver to the size of thick
matchsticks. Slice pork like bamboo & marinate in thin soy sauce &
cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine
stock, chili paste & sugar.

Deep-frying Rice Stick: Break up rice stick before measuring. Heat
vegetable oil in hot wok. When oil is medium hot, test a few pieces of
rice stick: it should fry quickly to a puffy white. If it browns, turn down
the heat. Fry rice sticks in very small batches. Spread out fried snow on
serving platter, reserve in warm place.

Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating
until it just begins to smoke; add drained pork & stir-fry briskly for
about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1 minute.
Re-stir liquids and add to wok. Cover wok, & simmer for 3 minutes. Remove
cover; turn up heat again; boil briefly to reduce sauce; sprinkle on
vinegar. Ladle over rice stick & serve.