4 dried black mushrooms
1/4 c. dried fungus
Boiling water
1/2 c. lean pork
1/2 c. bamboo shoots
1/2 tsp. salt
1 tsp. cornstarch
2 tbsp. oil
6 c. chicken stock
2 tbsp. light soy sauce
1/2 tsp. pepper
3 tbsp. vinegar
2 tbsp. cornstarch, dissolved in 1/4 c. water
2 pieces fresh bean curd, cut into thin strips
2 eggs, beaten
1 tbsp. sesame seed oil
2 scallions, cut into 1" lengths

1. Put mushrooms and fungus into separate bowls. Cover each with boiling water. Let soak 3 or 4 hours or overnight. Remove stems from mushrooms. Remove woody parts from fungus.

2. Separately cut mushrooms, fungus, pork and bamboo shoots to fine julienne.

3. Mix pork with salt and cornstarch in bowl.

4. Stir fry pork in heated oil.

5. Bring chicken stock to boil in pot. Add mushrooms, fungus, pork and bamboo shoots. Stir constantly.

6. Add soy sauce, pepper and vinegar. Thicken with dissolved cornstarch, stirring constantly over moderate heat.

7. Add bean curd. Bring to boil.

8. Turn off heat. Add beaten eggs. Stir quickly 30 seconds. Add sesame seed oil. Remove to tureen and garnish with scallions. Serve hot.

NOTE: Add more vinegar and pepper if a spicier taste is desired.

May be prepared in advance or frozen after Step 6. Bring to room temperature and complete.