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 Cut the pork into slivers.
- Beat the eggs until foamy. Add
the salt and MSG (optional) and
mix well.
- Heat the oil in a wok over medium
heat until very hot, about 420oF
(220oC), or the oil
surface ripples. Add the pork
slivers and stir-fry until cooked.
Add the eggs and cook until solid.
Add the rice wine, soy sauce and
stock, stir-fry for 2 or 3 minutes.
Remove and serve.
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