This is a very spicy dish that relies on heat from pickled chili, which can be purchased from Chinatown markets. In Sichuan many cooks would likely double the amount of chili I specified. But you can adjust the amount to suit your own taste.

Cut both the pork and bamboo shoots into thin strips of about 1/8 inch thickness and set aside. Soak dry wood ear mushroom in hot water until soft. Shreds it to about 1/8 inch thickness also and set aside. Marinate the pork for at least about 20 minutes. Mix the wet ingredients of the sauce including light soy sauce, Shaoxing cooking wine, dark Chinese vinegar, and water along with sugar and cornstarch then set aside.

Heat the two tablespoons of vegetable oil in a wok on high heat until it just begins to smoke. Drop the pork into the wok and quickly stir-fry to separate the shreds. Cook until the meat just turns color, about 2 minutes. Scoop and drain the pork and put in a bowl. Leave about 1 tablespoon of oil in the wok and put the garlic, scallion, ginger and pickled chili in. Stir-fry them for about 30 seconds or until the oil is fragrant. Put in the bamboo shoots and wood ear mushrooms and stir-fry for about a minute. Return the partially cooked pork to the wok and add the sauce mixture. Continue to stir-fry until the sauce is thickened. Plate and you’re ready to serve.