2 c. lean pork, finely shredded (about 3/4 lb.)
1 tbsp. soy sauce
1 tbsp. wine
Salt
Black pepper
6 tbsp. water
2 c. frozen peas
1 c. finely shredded bamboo shoots
1 c. sliced mushrooms, fresh or canned
3 tbsp. oil

Shred pork into fine narrow strips. Marinate in soy sauce, wine, salt and pepper. Shred bamboo shoots, sliced mushrooms, assemble other ingredients.

Heat oil in wok until smoking slightly. Quickly stir-fry pork shreds in oil. Cook 5 minutes until all pork is browned. Cover and cook on medium heat another 3 minutes.

Uncover wok, add peas, bamboo shoots, 6 tablespoons water. Cover and cook 2 minutes. Uncover, add mushrooms, cook an additional 3 minutes. Serves 5-6. (Chicken can be substituted for pork).