Ingredients
4-5 wooden ears (Chinese black fungi)
(Optional)
2 Tablespoons soy sauce
2 Teaspoons corn flour
175g/6 oz pork fillet, shredded
900 ml/1-1/2 pints stock
1 Teaspoon salt
2 Eggs
2 Spring onions, chopped
1 Tablespoon chopped coriander
Directions
Soak the wooden ears in warm water (if using) for 20 minutes. Rinse and drain well, then chop roughly.
Blend the soy sauce and corn flour together. Add the pork and toss until evenly coated. Bring the stock to the boil, add the salt, pork and wooden ears (if using) and cook for 5 minutes.
Beat the eggs until frothy and pour into the boiling stock, stirring constantly. Remove from the heat, add the spring onions and coriander and serve immediately.
SERVES 4 to 6
NOTE:
Wooden ears, also known as cloud ears or tree ears, are dried black fungi which should be soaked in warm water before use. When fully soaked, they become gelatinous and crinkly, and have a crunchy texture.
