Ingredients

• 1 lb. - Pork Butts or Pork Shoulder, cut in 1 inch cubes
• 1 pc. - Ginger chopped fine
• 1/2 clove - Garlic chopped fine
• 1 tablespoon Shoyu
• 1 large egg yolk
• 1 tablespoon cornstarch
• Oil for frying
• 1/2 cup Bamboo Shoots
• 3 large Shiitake
• 1 tablespoon Salad Oil
• 1/2 to 3/4 cup soup stock
• 1/2 cup vinegar
• 3/4 cup sugar
• 3 tablespoon shoyu
• 1 tablespoon Sake
• 3 tablespoons Catsup
• 2 tablespoons Cornstarch
• 2 tablespoons water
• 1 teaspoon Sesame Seed Oil
• 1-2 tablespoon Green Peas - cooked

Method

1. Combine pork cubes, ginger, garlic and shoyu. Mix well. Add egg yolks and cornstarch. Mix well. Deep fry in oil until 3/4 or slightly done. Set aside.
2. Saute Bamboo Shoots and Shiitake in oil two minutes over high flame. Add soup stock, vinegar, sugar, shoyu, sake and catsup. Bring to a boil. Add pork and boil again for four minutes. Mix cornstarch, water and sesame seed oil. Add to pork mixture and cook until thickened. Turn off flame. Just before serving sprinkle with green peas. Makes four servings.