Ingredients:
- 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)
Directions:
- Wash and slice the wood ears and cabbage hearts.
- 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.