(3 American servings/6 Chinese servings)  
  
Three dried Chinese mushrooms  
1/2 pound lean pork (tenderloin, shoulder) or butt  
1/2 cup bamboo, sliced  
6 water chestnuts  
2 scallions  
4 fresh mushrooms  
Four tablespoons oil  
1/2 teaspoon salt  
1 clove garlic, crushed  
2 thin slices fresh ginger root  
1/2 cup bean sprouts  
1/2 teaspoon salt  
1 tablespoon sherry  
1/2 cup chicken or perhaps beef broth  
1 tablespoon soy sauce  
One tablespoon cornstarch dissolved in 3 tablespoons water  
Soak the dried mushrooms in warm water for about thirty minutes. Squeeze dry, remove stalks and slice caps in 1/4 to 1/2 inch wide strips. Cut the pork across the grain into 1/8 inch thick slices. Cut the bamboo inside 1/8 to 1/4 in inch slices and also the water chestnuts saw in 1/4 inch thick slices.  
Cut the scallions in 1 inch long parts diagonally. Cut mushrooms in 1/4 inch thick slices. Heat 2 tablespoons oil in other pan or See this site (continue reading this) a wok. Add the salt and stir fry for 30 seconds. Add the garlic and ginger and stir fry for about 45 seconds or perhaps until lightly browned. Remove garlic from pan. Put bamboo, water chestnuts, mushrooms and Chinese mushrooms & stir fry for one minute. Add bean sprouts and stir for another thirty to 45 seconds.  
Remove from the pan. Add remaining heat and oil. Add salt and scallions and stir fry for 30 seconds. Add the pork and stir fry for aproximatelly 2 1/2 minutes. Stir in sherry and stir fry to blend. Return vegetables to the pan, add broth as well as soy sauce and bring fairly quickly to a boil. Reduce heat, cover and simmer for about two minutes or even until tender. Mix in the cornstarch mixture to thicken as well as serve immediately.