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 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.
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