1/2 lb Lean pork

      1 ts Rice wine or dry sherry

      1 ts Light soy sauce

    1/2 ts Sesame oil

    1/2 ts Cornstarch

  1 1/2 lb Soybean sprouts

           -=OR=- Mung bean sprouts
      2 tb Peanut oil

      2 sl Peeled fresh ginger; crushed

      1 tb Peanut oil

      1 ts Shrimp paste

      2 ts Light soy sauce

  CHOP THE PORK into small, coarse bits. In a small bowl, combine it with the
  rice wine, soy sauce, sesame oil and cornstarch. Wash the sprouts in cold
  running water, picking out any wilted pieces or darkened sprouts. Drain
  well. Heat a wok or large saute pan until hot. Add 2 tablespoons oil and
  ginger. When ginger is browned, remove with a slotted spoon. Add pork and
  stir-fry 2 minutes. Remove pork with slotted spoon. Reheat wok; add 1
  tablespoon oil. When very hot, add shrimp paste and stir-fry it for 10
  seconds. Add sprouts, soy sauce. Stir-fry 4 minutes. Return pork to wok and
  mix very well with sauce, continuously stir-frying for another minute. Stir
  well and serve.