1 Egg white 1 tb Cornstarch 1 tb Light soy sauce 1 tb Rice wine 1 ts Sesame oil 1/2 c Dried Chinese blk. mushrooms 1 c Peanut oil 1/2 lb Chinese yellow chives -(OR green chives), -cut into 3-inch pieces 2 ts Finely chopped fresh ginger 1 tb Finely chopped garlic 1 ts Salt 2 ts Rice wine PLACE THE PORK IN THE FREEZER for about 20 minutes or until firm to the touch. Then cut into slices, then into shreds. Place meat in a large bowl with the marinade ingredients. Refrigerate for 20 minutes. Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems. Finely shred the caps. Heat a wok or large skillet until it is hot and add the oil. When the oil is hot, add the pork and stir-fry for 20 seconds. Remove the meat and drain off all but 2 table- spoons of oil. Reheat the wok and add the mushrooms, chives, ginger, garlic and salt and stir-fry for 2 minutes. Return the pork to the wok and continue to stir-fry for another minute. Finally add the rice wine and give the mixture several stirs. Turn onto a platter and serve at once.