| 1 | Preparation: rinse bamboo shoots; slice & sliver to the size of thick matchsticks. |
| 2 | Slice pork like bamboo & marinate in thin soy sauce & cornstarch for 10 minutes. |
| 3 | Peel & slice garlic in thin rounds. |
| 4 | Combine stock, chili paste & sugar. |
| 5 | Deep-frying rice stick: break up rice stick before measuring. |
| 6 | Heat vegetable oil in hot wok. |
| 7 | When oil is medium hot, test a few pieces of rice stick: it should fry quickly to a puffy white. |
| 8 | If it browns, turn down the heat. |
| 9 | Fry rice sticks in very small batches. |
| 10 | Spread out fried snow on serving platter, reserve in warm place. |
| 11 | Stir-frying: clean wok; then reheat to very hot. |
| 12 | Add peanut oil, heating until it just begins to smoke; add drained pork & stir-fry briskly for about 2 minutes. |
| 13 | Add bamboo, garlic & ginger. |
| 14 | Toss with pork for 1 minute. |
| 15 | Re-stir liquids and add to wok. |
| 16 | Cover wok, & simmer for 3 minutes. |
| 17 | Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar. |
| 18 | Ladle over rice stick & serve. serves |
