2-3 pork cutlets, julienned
6-8 kirby cukes, sliced then julienned
1 large red pepper, julienned
1 c. water chestnuts, julienned
or bamboo strips
1 pkg. rice cake chips, soaked then julienned

SHENSI SAUCE:

1 tsp. chef chow
2 tbl. sweet bean sauce
1 tbl. sesame oil
1 tbl. soy
2 tbl. oyster sauce
1 tsp. Chinese curry powder
1 1/2 c. broth
  1. Cut up pork and marinate 15 minutes.
  2. Assemble sauce. Soak rice chips.
  3. Cut up peppers and water chestnuts or bamboo.
  4. Heat sauce in wok till boiling. Set aside.
  5. Dry wok. Heat it then add pork. Fry 2-3 minutes, medium heat. Add bamboo or water chestnuts. Set aside.
  6. Fry peppers and kirbys, then add meat and bamboo, 1/2 sauce, then the rice chips. Cover 1 minute, then add balance of sauce. Cover 1 minute. Thicken if necessary.