1 lb. pork boneless loin or leg
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. white pepper
6 med. dried black mushrooms
1 lb. bean sprouts
4 green onions, with tops
1 tbsp. cornstarch
1 tsp. sugar
2 tsp. light soy sauce
2 tbsp. vegetable oil
1 tsp. finely chopped garlic
1/2 tsp. salt
1/4 c. chicken broth

Trim fat from pork loin; cut pork with grain into 2 x 1 inch strips. Cut strips across grain into 1/8 inch slices. Stack slices; cut into thin strips. Toss pork, 1 tablespoon cornstarch, 1/2 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 30 minutes.

Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into 1/2 inch strips.

Rinse bean sprouts in cold water; drain. Cut green onions diagonally into 1 inch pieces. Mix 1 tablespoons cornstarch, the sugar and soy sauce.

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add pork; stir fry 2 minutes or until pork is no longer pink. Add mushrooms, garlic, and 1/2 teaspoon salt; stir fry 30 seconds. Add bean sprouts and green onions; stir fry 2 minutes. Stir in broth; heat to boiling. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. 4 servings.