1 lb. boneless pork, thinly sliced into bite-sized strips
2 tbsp. peanut oil
1/4 c. soy sauce
2 tsp. cornstarch
1/3 c. water
1/2 tsp. pepper or crushed Szechwan pepper
2 tbsp. grated ginger root
1 clove garlic, minced
2 c. chopped Chinese cabbage
6 green onions, bias-sliced into 1-inch lengths
1 c. bamboo shoots

Blend soy sauce into cornstarch; stir in water and pepper; set aside. Preheat stir fry pan with the peanut oil on medium-high heat. Stir fry ginger and garlic in hot oil for 30 seconds. Add Chinese cabbage, stir fry for 2 minutes. Add green onion and bamboo shoots, stir fry 1 minute more. Remove vegetables.

Add half of pork to hot oil (add more oil, if necessary) and stir fry for 2 to 3 minutes. Remove pork from pan. Stir fry remaining pork for 2 to 3 minutes. Return all meat to pan. Stir soy sauce mixture and then stir into pork. Cook and stir until thickened and bubbly. Stir in Chinese cabbage, green onions and bamboo shoots, cook for 1 minute. Serve at once. Serves 4.