1. Separately soak dried oysters and dried mushrooms.
2. Cut pork in 1/4-inch slices. Slice bamboo shoots, soaked oysters and
mushrooms. Crush garlic.
3. Heat oil. Add garlic. Stir-fry to brown; then discard. Add pork;
stir-fry until it loses its pinkness.
4. Add sliced vegetables and oysters. Stir-fry 2 minutes more.
5. Add stock and bring to a boil; then simmer, covered, about 1 hour.
6. Blend cornstarch and cold water to a paste; then stir in to thicken.
Transfer to a serving dish. Sprinkle with soy sauce; season lightly with
salt and pepper, and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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