Instructions: TO PREPARE:
1. Cut pork in string style, marinate with soy sauce, sherry, oil, cornstarch and chopped ginger.

2. Soak black fungus in hot water about 10-15 minutes. Rinse and clean.

Slice them when expanded. Also slice the water chestnuts very fine.

3. Mix all seasoning sauce in a cup or bowl.

TO COOK:
1. Heat oil in wok or frying pan, then add pork shreds. Just stir for 1/2 minute, then remove and put aside. Drain off oil from pan. Reserve for stir-frying vegetables or other meats.

2. Heat 3 tablespoons remaining oil to stir fry garlic, then add water chestnuts, bamboo shoots, fungus, and pork strings; stir thoroughly. Add the ready prepared seasoning sauce, stir evenly and serve hot or warm.

Serves 4-6.

Hint: This dish can be made ahead and reheated in a frying pan. If the sauce is too dry during reheating, just add 2-3 tablespoons stock or sherry.

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