Ingredients:

1 oz (25g) wood ears, reconstituted
5 oz (150 ml) vegetable oil
1 oz (25g) golden needles 1 tbsp rice wine
3 1/2 oz (100g) lean boneless pork 1 tsp salt, or to taste
1/2 tsp fresh ginger, minced
1 oz spinach, cut into
3 inch (7 cm) pieces
1 tsp cornstarch (cornflour)
1/2 tsp sesame oil
2 tsp soy sauce
1/4 tsp MSG
3 eggs

Preparation:

1. Wash the wood ears and drain. Soak the golden needles in warm water for 5 minutes. Drain and cut crosswise into halves. Set aside.
2. Wash the pork and cut it into slivers. Mix with the soy sauce, ginger, and cornstarch, and set aside.
3. Best the eggs and mix with 3/4 tsp salt. Scramble the eggs in 5 tsp of the oil and set aside.
4. Heat 4 tsp of the oil in a wok over high to very hot, add the port slivers and stir-fry for about 30 seconds, or until the meat is partially cooked. Stir in the rice wine. Remove the pork and set aside.
5. Heat the remaining 1 tbsp oil in the wok. Add the golden needles and wood ears and stir-fry for 30 seconds. Add the 1/4 tsp salt, MSG, and spinach pieces. Stir-fry until the spinach leaves darken slightly. Add the pork slivers and scrambled egg. Stir-fry another few seconds to blend the ingredients. Sprinkle with the sesame oil, and serve.

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