1/2 lb Lean pork 1 ts Rice wine or dry sherry 1 ts Light soy sauce 1/2 ts Sesame oil 1/2 ts Cornstarch 1 1/2 lb Soybean sprouts -=OR=- Mung bean sprouts 2 tb Peanut oil 2 sl Peeled fresh ginger; crushed 1 tb Peanut oil 1 ts Shrimp paste 2 ts Light soy sauce CHOP THE PORK into small, coarse bits. In a small bowl, combine it with the rice wine, soy sauce, sesame oil and cornstarch. Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well. Heat a wok or large saute pan until hot. Add 2 tablespoons oil and ginger. When ginger is browned, remove with a slotted spoon. Add pork and stir-fry 2 minutes. Remove pork with slotted spoon. Reheat wok; add 1 tablespoon oil. When very hot, add shrimp paste and stir-fry it for 10 seconds. Add sprouts, soy sauce. Stir-fry 4 minutes. Return pork to wok and mix very well with sauce, continuously stir-frying for another minute. Stir well and serve.