Instructions: 1. Soak dried mushrooms. Shell and blanch chestnuts and ginkgo nuts (see

"HOW-TO SECTION").

2. Cut pork in 1-inch cubes. Cut water chestnuts in half.

3. Heat oil in a heavy pan. Add salt, then pork and brown lightly on all sides.

4. Add soy sauce, turning meat constantly until soy evaporates (about 1 minute).

5. Add stock and heat; then mushrooms, ginkgo nuts, chestnuts and water chestnuts. Bring to a boil, then simmer, covered, until pork is tender

(about
1-1/2 hours).

VARIATION: In step 3, add after salt, 1 garlic clove, crushed, and brown lightly.

In step 4, add (mixed with the soy sauce) 1 slice fresh ginger root, shredded; 1 tablespoon sherry and 1 teaspoon sugar. In step 5, add with mushrooms and nuts 1/4 pound dried bean curd sticks, broken in 2-inch lengths (soaked); 1 cup bamboo shoots, sliced diagonally; and 10 Chinese red dates.

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