1/4 c. wood ears (dried black fungus)
1/2 lb. boneless pork, trimmed of fat
7 water chestnuts
Soy sauce
2 1/2 tsp. cornstarch
1/2 beaten egg
1/2 tsp. cornstarch mixed with 1 tbsp. water
1 tsp. mixed minced garlic & gingerroot
2 tbsp. sugar
2 tbsp. chicken broth or water
1 1/2 tbsp. vinegar
4 c. oil
1 tsp. hot bean paste
1 tbsp. chopped green onion
1/2 tsp. sesame oil

Soak wood ears in warm water until softened, about 1/2 hour. Rinse well, then shred. Cut pork in paper-thin slices and shred. Crush water chestnuts with heavy cleaver and shred. Combine pork, 2 teaspoons soy sauce, cornstarch and egg; mix well. Meat mixture should be moist.

If needed, add a little of cornstarch-water solution. Combine 2 tablespoons soy sauce, garlic and ginger, sugar, broth and vinegar. Heat oil in wok or large skillet. Add pork mixture, wood ears and water chestnuts and cook, stirring gently, just until meat changes color.

Immediately pour meat and vegetables into large strainer set in bowl to drain off oil. Return 1-2 tablespoons oil to pan. Mix hot bean paste with oil in pan. Add meat mixture and stir fry. Add soy sauce mixture and continue cooking. Stir in green onion. Add remaining cornstarch solution and stir. Mix in sesame oil and turn out on serving plate.

Note: To make green onion brushes, select large green onions. Cut off root ends, leaving as much white part as possible. Cut onions in 3 inch lengths. Place on board and using sharp knife, make slashes lengthwise from each end, cutting 1/2 inch toward center. Place in bowl of cold water and onions will open up and curl back. Chill in water 1 hour or overnight. Drain well before using.