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PREPARE AHEAD:
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1. In a small bowl, cover the mushrooms with ½ cup of warm water and let them soak for 30 minutes. Remove them with a slotted spoon.
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2. Strain the water through a fine sieve and reserve ¼ cup of it. With a cleaver or sharp knife, cut away and discard the tough stems of the mushrooms, and cut each cap into quarters.
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3. In a small bowl, cover the bean curd skin with 2 cups of boiling water and let it soak for 30 minutes. Then drain it, and cut it into strips 1 inch wide and 2 inches long.
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4. With a cleaver or sharp knife, trim and discard any fat from the pork. Holding the meat flat on a chopping block, cut it against the grain into slices l/8 inch thick. Then cut the slices into strips 1 inch wide and 2 inches long.
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5. In a large bowl, combine the soy sauce, sugar and cornstarch, and mix them together thoroughly. Add the pork strips and toss them about with a spoon to coat them with the mixture.
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6. Have the above ingredients, and the oil and salt within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 3 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Add the pork and stir-fry for about 1 minute, or until the meat loses its reddish color. Drop in the bean curd skin, mushrooms and salt, and stir them about for a few seconds before pouring in the ¼ cup of reserved mushroom-soaking water.
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3. Bring to a boil, cover the pan and turn the heat down to low. Simmer undisturbed for 5 minutes, then transfer the entire contents of the pan to a heated platter and serve at once.
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