Mix the marinade ingredients together and marinate the pork for 15 minutes.

Pour the groundnut oil into a preheated wok and heat until the oil begins to smoke. Stir-fry the pork slices until the color changes, 1 to 2 minutes. Remove to a plate.

Add the bamboo shoots, and toss quickly around the hot wok for 10 to 15 seconds. Add the soy sauce and sugar. Lower the heat and simmer for 4 to 5 minutes, stirring occasionally. Raise the heat to high. Return the pork and toss together quickly.

Sprinkle in the scallions, and stir-fry for 1 minute to combine all of the ingredients. Serve immediately.

This recipe yields 4 servings.

Comments: It was in ancient China, in early Han times (202 BC-AD 220), that the delicately flavored shoot was discovered as a food. It is the tender young shoot of an edible bamboo plant from about 6 inches (15 cm) high. The creamy young shoot is considered a great delicacy in winter, having a more pronounced flavor than the spring bamboo shoot, which is more delicate in taste but possesses a crunchier texture.

Fresh bamboo shoots add a delicacy and refinement to dishes, as indicated in this simple dish.