Thai Pork with Cellophane Noodles

3/4 cup cellophane noodles
5 tablespoons stock
2 tablespoons fermented black beans, rinsed and chopped
1 tablespoon mirin (sweet rice vinegar)
2 teaspoons cornstarch
1 clove garlic
1 thin slice ginger root
3/4 pound lean pork, sliced paper thin
1 cup shredded spinach
1/4 cup chopped water chestnuts
1/4 cup slivered sweet red pepper

In a medium mixing bowl, cover the noodles with hot water and let them soak for 20 minutes. Drain. Cut into 1-inch pieces with scissors.

Combine 2 tablespoons of the stock with the beans, mirin and cornstarch.

In a wok or large nonstick frying pan, cook the garlic and ginger in the remaining stock for 1 minute over medium-high heat. Discard the garlic and ginger. Stir-fry the pork and noodles for 3 minutes or until pork is cooked through. Add the spinach, water chestnuts, peppers and bean mixture. Toss to heat through. Serve immediately.

Serves 4.