12 dried oysters.
4 dried black mushrooms.
¼ lb of lean pork.
1 cup of bamboo shoots.
1 clove garlic.
2 tablespoons of oil.
2 cups of stock.
2 teaspoons of cornstarch.
3 tablespoons of cold water.
1 teaspoon of soy sauce.
Salt and pepper, to taste.
Separately soak the dried oysters and the dried mushrooms.
Cut the pork into quarter-inch slices. Slice the bamboo shoots, soaked oysters and mushrooms. Crush the garlic.
Heat the oil. Add the garlic. Stir-fry to brown, then discard. Add the pork and stir-fry until it loses its pinkness.
Add the sliced vegetables and the oysters. Stir-fry for 2 minutes.
Add the stock and bring to a boil, then simmer, covered, for about 60 minutes.
Blendthe cornstarch and cold water to a paste, then stir in to thicken.
Transfer to a serving dish. Sprinkle with soy sauce, season lightly with salt and pepper, and serve.