Pork with garlic sauce

A delicious stir fry, though I had to travel to New Jersey to locate the wood ear mushrooms.

Ingredients
Meat:
8 oz pork
2 tsp oil
1 tsp chinese cooking wine
2 tsp soy sauce
0.25 tsp white pepper powder
1 tsp corn starch
1.5 tsp water

Sauce:
1.5 tbsp rice vinegar
1.5 tbsp sugar
1 tbsp soy sauce
0.5 tbsp cooking wine
1 cup water
1.5 tbsp starch

3 tbsp oil
1 tbsp spicy bean sauce
2 tsp minced ginger
2 tbsp minced garlic
chili flakes
1 cup re-hydrated wood ear muchroom
8 oz bamboo shoots

Preparation
Freeze the pork so it is easy to cut into matchstick shapes. Julienne the pork and mix with the oil, cooking wine, soy sauce, white pepper, starch, and water. Set aside.

Julienne the re-hydrated wood-ear mushrooms. Julienne the bamboo shoots. Grate the ginger and mince the garlic.

Mix the ingredients for the sauce. Set aside.

Put some rice on to cook as the side to serve the dish with.

Preheat a large Teflon pan on high heat, add a bit of oil and sear the pork. Remove pork and set aside.

Add two tbsp of oil and the spicy bean sauce with the chili flakes. Stir for a few seconds. Add the wood ear mushrooms and the bamboo shoots. Add the garlic and ginger. Combine well.

Add back the meat and add the sauce mixture. Cook until the sauce is reduced to your desired consistency (this won't take a long time). Serve over rice.