Pork and Pickle Kai Choy Saute

• 1/2 lb pork, sliced
• 2 tsp oil
• 1 clove garlic
• 1 tsp salt
• 2 cups pickle kai choy (pickled mustard cabbage)
• 1/4 cup chin yee (fungus)
• Green onions

Soak chin yee in hot water for 20 minutes. Drain and pick over. Add salt and squeeze with hands. Let stand for a few mintues, then wash well and drain. Fry pork with garlic and salt. Add pickle kai choy, which has been washed in water several times, drained, squeezed dry, and dry in hot pan. Add chin yee and fry 5 more minutes. Add gravy and cook for a few minutes longer.