10 oz pork tenderloin
2 oz sliced bamboo shoots
1/2 oz cucumber
2 egg whites
1/4 teaspoon salt
1/2 teaspoon sherry
7 teaspoons cornstarch dissolved in 4 teaspoon water
2 teaspoons soy sauce
3 teaspoons vinegar
5 teaspoons chopped scallion
3 teaspoons chopped garlic
3 teaspoons chopped ginger
1/4 teaspoon MSG (optional)
4 cups vegetable oil for deep-frying

   Remove any sinews from the pork and cut into 3/8" slices. Score the meat crisscross on both sides, and then cut into 1" x 3/8" strips.  Place the strips in a large bowl, mix with egg whites, 1/8 teaspoon salt, 1/2 teaspoon sherry, and 5 teaspoons of dissolved cornstarch.
   Cut the cucumber into 3/8" cubes.
   Mix the remaining dissolved cornstarch, 1/8 teaspoon salt, 2 teaspoon vinegar, and stir-fry until fragrant. Remove and add to sauce. Allow to stand.   
    Pour the remaining vegetable oil into a wok and heat over medium fire until smoke is about to rise from the surface. Put the pork strips into the hot oil and deep-fry until they turn white. Remove from the wok and pour off the oil. Return the pork to the wok and add bamboo shoots, cucumber cubes and the seasoning sauce. Stir-fry gently and then remove to serving dish.