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For Filling:, 4 dried chinese black mushrooms, soaked in warm water to cover for 30 minutes, 1 pound coarsely chopped pork butt, 3/4 pound shrimp, peeled, deveined, patted dry and coarsely chopped, 1/4 cup finely chopped bamboo shoots
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For Filling:, 2 tablespoons peanut oil, for stir-frying, 4 oz boneless pork loin (fillet), 1 tablespoon chinese dried mushrooms (available at Chinese stores), soaked in warm water for 30 minutes, stems removed and cut into julienne, 1 tablespoon bamboo shoots (available at Chinese stores), cut into julienne
8 ounces boneless lean pork, cut in matchstick pieces, 3 dried mushrooms (or more, depending on the size), 2 dried wood ear mushrooms, 2 tablespoons peanut oil or 2 tablespoons vegetable oil, 2 teaspoons fresh ginger, minced
8 large dried shiitake mushrooms (3/4 ounces), 2 cups boiling-hot water, 1 pound ground pork butt (not lean), 1 large bunch scallions (white and pale green parts only), finely chopped, 6 large fresh water chestnuts, peeled and finely chopped, or 10 canned whole water chestnuts, rinsed, drained, and finely chopped
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