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 Best the eggs and mix with 3/4
tsp salt. Scramble the eggs in
5 tsp of the oil and set aside.
- 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.
- 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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