| 1/2 | lb | Pork tenderloin, cut into fine julienne |
| 1 | tb | Soy sauce |
| 1 | tb | Cold water |
| 1 | tb | Cornstarch |
| 3 | c | Peanut oil |
| 1 | ts | Garlic, chopped |
| 2 | ts | Ginger, fresh, chopped |
| 6 | | Water chestnuts, sliced thin |
| 2 | tb | Chinese mushrooms, dried, black wood-ear, soaked in warm water for 15 minutes, stems discarded, sliced into thin strips |
| | Vinegar and bean-paste sauce |
| 1 | tb | Brown vinegar, or |
| 1 | tb | Wine vinegar |
| 1 | tb | Hot bean paste |
| 1 | tb | Soy sauce |
| 2 | ts | Chinese wine, or |
| 2 | ts | Sherry, dry |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Cornstarch |
| 1 | ts | Sesame-seed oil |
| 1/4 | ts | Black pepper |
| 1 | tb | Scallions, finely sliced |
