1. Shred pork into strings about 1.5 inch long. Marinate pork about 20 minutes with salt, soy sauce, rice wine, and corn starch. Shred wood ears, water chestnuts, bamboo shoots, and green onion into the same size.
2. Heat 3 T. oil in a frying pan. Stir-fry pork for 1/2 minute; remove and drain well.
3. Heat another 1 T. oil to fry garlic. Add wood ears, water chestnuts, bamboo shoots; stir and cook for 1/2 minute. Add pork and stir thoroughly, then add the seasoning sauce. Mix well. Serve hot with rice.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (44%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 36.9mg||11 %|
|Sodium 5990.5mg||207 %|
|Potassium 548.6mg||14 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.3g|
|Protein 23.4g||33 %|
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Calories per serving: 252
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