1 lb Lean tenderloin pork
-=OR=-Boneless Pork chops

-MARINADE –
1 Egg white
1 tb Cornstarch
1 tb Light soy sauce
1 tb Rice wine
1 ts Sesame oil
1/2 c Dried Chinese blk. mushrooms
1 c Peanut oil
1/2 lb Chinese yellow chives
-(OR green chives),
-cut into 3-inch pieces
2 ts Finely chopped fresh ginger
1 tb Finely chopped garlic
1 ts Salt
2 ts Rice wine

PLACE THE PORK IN THE FREEZER for about 20 minutes or until firm to the
touch. Then cut into slices, then into shreds. Place meat in a large bowl
with the marinade ingredients. Refrigerate for 20 minutes. Soak the
mushrooms in a bowl of warm water for about 20 minutes or until they are
soft and pliable. Squeeze out the excess water and cut off and discard the
woody stems. Finely shred the caps. Heat a wok or large skillet until it is
hot and add the oil. When the oil is hot, add the pork and stir-fry for 20
seconds. Remove the meat and drain off all but 2 table- spoons of oil.
Reheat the wok and add the mushrooms, chives, ginger, garlic and salt and
stir-fry for 2 minutes. Return the pork to the wok and continue to stir-fry
for another minute. Finally add the rice wine and give the mixture several
stirs. Turn onto a platter and serve at once.