Chao Douya (

1 ts Rice wine or dry sherry

1 ts Light soy sauce

1/2 ts Sesame oil

1/2 ts Cornstarch

1 1/2 lb Soybean sprouts

2 tb Peanut oil

2 sl Peeled fresh ginger; crushed

1 tb Peanut oil

1 ts Shrimp paste

2 ts Light soy sauce

2 tablespoons oil and ginger. When ginger is browned, remove with a slotted spoon. Add pork and stir-fry

2 minutes. Remove pork with slotted spoon. Reheat wok; add

1 tablespoon oil. When very hot, add shrimp paste and stir-fry it for 10 seconds. Add sprouts, soy sauce. Stir-fry

4 minutes. Return pork to wok and mix very well with sauce, continuously stir-frying for another minute. Stir well and serve.