- 1/2 ounce dried wood ear mushrooms
- 1 tablespoons peanut oil (may substitute canola)
- 1/4 pound pork julienne cut
- 2 scallions thinly sliced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup bamboo shoots (thin strips)
- 1/4 cup tofu cut into thin strips
- 4 cup of chicken broth
- 2 teaspoon corn starch
- 1/4 cup soy sauce
- 1/4 rice or red wine vinegar
- 1 egg, beaten
- Soak dried mushrooms in hot water for 30 minutes.
- Heat wok over medium heat and add vegetable oil.
- Season port with salt and black pepper.
- Add pork to wok along with the white parts of the slice scallions and fry for 2 minutes.
- Cut mushrooms into matchstick like strips.
- Add mushrooms, bamboo shoots and tofu and cook for another 2 minutes.
- Add chicken stock, lower heat and simmer for 5 minutes.
- Mix cornstarch with water and stir into wok.
- Bring to a boil and cook until sauce thickens, then add soy sauce and vinegar.
- Slowly add beaten egg while swirling ingredients with a spoon.
- Serve in bowls adding the thinly sliced green parts of the scallion as a garnish.
- Add additional salt and pepper to taste.
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