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Prep
1. Put BLACK FUNGUS in a bowl and pour in very hot water sufficient to cover as the fungus expands. Let soak 30 minutes, then drain, remove any gritty attachment points and cut into strips.
2. Slice BAMBOO SHOOTS thin and cut into narrow strips.
3. Slice PORK thin with the grain and cut the slices into narrow strips again with the grain. Mix with All Marinade Items and set aside.
4. Mix together All Sauce Items.
5. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix.
6. Slice SCALLIONS very thin, green part only.
Run   (5 minutes)
7. In a wok or sauté pan heat Oil very hot and fry Pork stirring until the strips are all separated.
8. Push the pork aside and tilt the wok or pan to expose a pool or oil. Stir in Chili Paste until fragrant. Stir in Garlic Mix and then stir everything together. Stir fry another 30 seconds or so until the garlic and ginger are fragrant.
9. Stir in Black Fungus and Bamboo Shoots and fry stirring until hot, about 1 minute.
10. Stir in Sauce Mix and stir until well distributed.
11. Take off heat, stir in Scallions and serve.