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1/4 c Wood ears (softened in warm water)
1/2 tsp Minced gingerroot
1/2 lb Boneless Pork (fat trimmed off)
2 tbsp Sugar
7 Water chestnuts
2 tbsp Chicken broth or water
Soy Sauce 1 1/2
tbsp Vinegar
2 1/2 tsp Cornstarch
4 c Oil
1/2 Egg; beaten
1 tsp Hot Bean paste
1/2 tsp Cornstarch; mixed w/water
1 tbsp Chopped green onion
1 tbsp Water, to mix w/cornstarch
1/2 tsp Sesame oil
1/2 tsp Minced Garlic

Rinse wood ears well, then shred. Cut Pork in paper-thin slices and shred. Crush water chestnuts with heavy cleaver and shred. Combine Pork, 2 tsps soy Sauce, cornstarch and Egg and mix well. Meat mixture should be moist. If needed, add a little of cornstarch- water solution. Combine 2 tbsps soy Sauce, Garlic, 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 to 2 tbsps 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.

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