2 eggs, beaten
1/2 tbsp sesame oil
5 tbsp wood ears, soaked
2 cups (500 ml) clear stock
2 oz (50 g) hearts of Chinese cabbages
3/4 tsp salt, or to taste
2 1/2 tbsp
vegetable oil or lard
1/4 tsp MSG (optional)
1. Wash and slice the wood ears and cabbage hearts.
2. Heat 2 1/2 tbsp of the vegetable oil or lard in a
wok. Add the eggs and fry until browned on both
sides. Remove and cut into small pieces. Set aside.
Pour the stock into the wok and add the salt, wood
ears, cabbage hearts, eggs, and MSG. Bring to a boil
and let boil 1 minute. Sprinkle with the 1/2 tbsp
sesame oil, and serve.
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