Stir-Fried Pork with Napa, Shitake, and Bamboo

Ingredients

• 4 dried shitake mushrooms
• 6 ounces pork shoulder
• For the marinade:
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon light soy sauce
• 1 teaspoon Shaoxing rice wine
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 3 tablespoon vegetable oil
• 1 teapoons minced garlic
• 1/2 cup bamboo shoots, cut into 1/4 inch julienne
• 1/2 teaspoon salt, or to taste
• Ground white pepper

Directions

1. Soak the mushrooms in cold water in a medium bowl until they soften, about 30 minutes. Slice them thinly, then put them aside.
2. Cut the pork into slim matchstick pieces, about 1/4 thick. Toss the pork with the marinade and set it aside.
3. Set a wok over high heat. Add 2 tablespoons of vegetable oil, swirling to coat the pan, then add the pork. Leave it alone for 15 seconds so it can lightly brown, then stir-fry for 1 minute more, until the pork is tender.
4. Add the remaining vegetable oil to the wok, then stir in the garlic, cabbage, bamboo shoots, and shitake. Stir-fry for 2 to 3 minutes, until the vegetables are cooked through.
5. Return the pork to the wok and stir-fry everything together, seasoning with salt and pepper to taste. Serve right away.