Instructions: Let the sliced leaves soak while you cut the pork and carrots up and then add them and their liquid to the sauce and set aside. If you havent used them before, or at least in the dried form, theyre about as soft as dried bay leaves. Just use a sharp knife, accuracy isnt an issue here.

They smell very nice while soaking, too.

In a wok or large saute pan, heat some oil and cook the pork until no longer pink in the center. Add the carrots, stirfry a minute or so, add the bamboo shoots and stir to mix in well and heat through. Add the sauce and stirfry until some of the liquid is gone and the dish is heated through again but not dry enough to begin sticking.

Serve hot over hot plain rice.

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