Ingredients:

• 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

Preparation:

1. Soak dried mushrooms in hot water for 30 minutes.
2. Heat wok over medium heat and add vegetable oil.
3. Season port with salt and black pepper.
4. Add pork to wok along with the white parts of the slice scallions and fry for 2 minutes.
5. Cut mushrooms into matchstick like strips.
6. Add mushrooms, bamboo shoots and tofu and cook for another 2 minutes.
7. Add chicken stock, lower heat and simmer for 5 minutes.
8. Mix cornstarch with water and stir into wok.
9. Bring to a boil and cook until sauce thickens, then add soy sauce and vinegar.
10. Slowly add beaten egg while swirling ingredients with a spoon.
11. Serve in bowls adding the thinly sliced green parts of the scallion as a garnish.
12. Add additional salt and pepper to taste.

Enjoy!

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