Chinese Pork and Peas recipe from The Art of Chinese Cooking by the Benedictine Sisters of Peking. where it was entitled simply Pork and Peas, or Chu Jou Ch’ao Wan Tou in Chinese.
Rehydrate the dried mushrooms by rinsing well, covering them with lukewarm water and leaving to stand for 15 to 20 minutes until they are spongy. Squeeze them out and save the water. Take off stems, as they are tougher and need longer cooking.
A lovely little quote beneath this delicious pork and snow peas stir fry recipe reads:
In ordinary life you must be economical; when you invite guests you must be lavish in hospitality.