1/2 lb pork, shredded
5 tbsp vegetable oil
1/4 cup shredded black fungus (wood ear) - soaked in water for a few hours
1/3 cup shredded carrots
1/3 cup shredded bamboo shoots
1/2 cup water
Mixture A
1/2 tsp salt
2 tsp sugar
2 tbsp light soy sauce
2 tbsp rice vinegar
2 tbsp chopped green onion
1 tbsp minced ginger
3-4 sliced chili peppers
2 tsp minced garlic
Mixture B
1 tbsp cornstarch
1/2 cup water
Heat oil in a frying pan. Add pork and stir-fry until cooked. Add mixture A.
Add black fungus, carrots and bamboo shoots, stir-fry for a couple of minutes.
Add water and let it boil, then add mixture B, stirring until thickened.