Instructions: Place the pork in a 2-quart pan with the water, ginger, green onions, sugar and salt; bring to a boil. Adjust the heat so the liquid is simmering, cover the pot and simmer until the pork is almost cooked through, about 8 minutes. Set the pork aside and discard the cooking liquid.

For the Smoking: Line the inside of a wok and the inside of the wok lid with aluminum foil. Make the smoking mixture: Stir the tea leaves, rice and sugar together in the lined wok, then spread evenly over the bottom of the wok. Set a round rack over the smoking mixture about 3 inches above the smoking mixture and set the pork on the center of the rack.

Place the wok, uncovered, over high heat. When the rice mixture begins to smoke, cover the wok. Reduce the heat to medium and smoke until the pork turns a rich, deep brown, about 25 minutes. Turn off the heat and let stand for 5 minutes before removing the lid. Discard the smoking mixture when it cools.

Let the pork cool briefly, then cut into 1/8-inch slices.

For the Stir Fry: Clean the wok and heat it over high heat until hot. Add the vegetable oil and swirl to coat the sides. Add the garlic, ginger and chile and cook, stirring, until fragrant, about 30 seconds. Add the pork, cabbage, carrot and bamboo shoots. Stir-fry until the cabbage is wilted, about 1 minute.

Add the stock, soy sauce and chili garlic sauce and bring to a boil. Adjust the heat so the sauce is simmering. Cover the wok and simmer until the carrot is tender, about 3 minutes. Pour in the dissolved cornstarch and cook, stirring, until the sauce thickens slightly, about 30 seconds. Stir in the sesame oil, scoop onto a warm serving platter and serve hot.

This recipe yields 4 servings.

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