The preserved vegetable, red-in-snow, lends a special fragrance to the pork in this dish. As in many other Shanghai or Eastern stir-fried dishes, neither garlic nor scallions are used.

Ingredients:

12 ounces (350 grams) lean pork
4 ounces (115 grams) canned red-in-snow, drained
1⁄2 teaspoon sugar
4 ounces (115 grams) canned bamboo shoots, drained
4 or 5 tablespoons peanut or corn oil
1 tablespoon Shaohsing wine or medium-dry sherry
1 teaspoon sesame oil

For the marinade:
2 teaspoons thin soy sauce
6 turns white pepper mill
1 teaspoon Shaohsing wine or medium-dry sherry
1 teaspoon cornstarch
1 tablespoon egg white
1 teaspoon sesame oil

Directions:

Slice the pork into matchstick-sized strips. Put into a bowl. Prepare the marinade: Add the soy sauce, pepper, wine or sherry, cornstarch and egg white to the pork. Stir in the same direction until absorbed. Let marinate for about 15 minutes. Blend in the sesame oil.

Roughly chop the red-in-snow. Mix in the sugar. Slice the bamboo shoots into matchstick-sized strips. Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the red-in-snow and stir a few times to enhance its fragrance.

Add the bamboo shoots and stir a few more times. Add the pork and turn and toss for about 1 minute, separating the strips as you do so. Splash in the wine or sherry around the side of the wok, continuing to stir as it sizzles. When the pork, having turned opaque, is cooked, transfer to a warm serving plate. Serve immediately.

Serves 4 with 2 other dishes.