| | BARB DAY |
| 8 | oz | Pork tenderloin; filet |
| 1 1/2 | oz | Wood ear fungus; dried, soaked 25 minutes in warm water |
| 1 1/2 | oz | Spinach;leaves young, tender |
| 2 | | Green onions; trimmed;diced |
| 3 | | Ginger; slices/thick/fresh |
| 1 1/4 | ts | Garlic; minced |
| 3 | | Red chili peppers; fresh or pickled/chopped |
| 2 | tb | Lard; softened |
| 2 | tb | Oil; for frying |
| | SEASONING #1 |
| 1/4 | ts | Salt |
| 1 | tb | Light soy sauce |
| 1 | tb | Rice wine;or dry sherry |
| 2 | ts | Cornstarch |
| 1 | tb | Vegetable oil |
| | SEASONING #2 |
| 1/2 | c | Chicken stock |
| 2 | tb | Light soy sauce |
| 2 | ts | Chinese brown vinegar |
| 1 | ts | Rice wine; or dry sherry |
| 1/2 | ts | M.S.G.; optional |
| 1 1/4 | ts | Sugar |
| 1 | ts | Cornstarch |
