----------------------------------BARB DAY----------------------------------
      8 oz Pork tenderloin; filet

  1 1/2 oz Wood ear fungus; dried,

           -soaked 25 minutes in
           -warm water
  1 1/2 oz Spinach;leaves young, tender

      2    Green onions; trimmed;diced

      3    Ginger; slices/thick/fresh

  1 1/4 ts Garlic; minced

      3    Red chili peppers; fresh or

           -pickled/chopped
      2 tb Lard; softened

      2 tb Oil; for frying

--------------------------------SEASONING #1--------------------------------
    1/4 ts Salt

      1 tb Light soy sauce

      1 tb Rice wine;or dry sherry

      2 ts Cornstarch

      1 tb Vegetable oil

--------------------------------SEASONING #2--------------------------------
    1/2 c  Chicken stock

      2 tb Light soy sauce

      2 ts Chinese brown vinegar

      1 ts Rice wine; or dry sherry

    1/2 ts M.S.G.; optional

  1 1/4 ts Sugar

      1 ts Cornstarch

  Slice the pork across the grain into very thin slices and cut into bite
  sized pieces.  Place in a dish with the #1 seasoning ingredients. Mix well
  and leave for 20 minutes.
   Drain the Wood Ears, and chop finely. Wash and dry the spinach leaves and
  chop coarsely.  Heat a wok, or large skillet and add the lard and frying
  oil. Stir-fry the spring onion, garlic and chili peppers together for one
  minute, then add the Wood Ears and spinach and stir-fry briefly. Push to
  one side of the pan and add the sliced pork. Fry on both sides until
  lightly colored, then stir in the other ingredients and continue to
  stir-fry until the pork is almost cooked, about 1 1/4 minutes.
   Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce
  has thickened.  Add a dash of salt to taste, and serve. Steamed rice a
  MUST.