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

  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.