Ingredients: 1 jar Bean Sauce, 113g lean pork (finely sliced into strips), 28g Dried sliced Chinese mushrooms (soaked & shredded), 14g Wood Ear Fungus (soaked and shredded), 1/2 pkt Soft Tofu (cut into 1cm cubes), 850 ml (11/2 pts) chicken stock, 1 tsp pepper, 1 Tbsp Red or White Wine Vinegar, 1 egg (beaten), 1 spring onion (finely chopped), 1 heaped tsp corn flour (mixed with 2 tsp water), 2 tsps peanut or vegetable oil, 1 tsp sesame oil

Preparation: Heat both oils in a large pan and gently fry sliced pork for 5 minutes. Add Bean Sauce, fungus, mushrooms and stock. Cover and simmer gently for 15 minutes. Add pepper and vinegar, adjust seasoning, then the diced tofu. Bring back to the boil and add corn flour. Then add beaten egg in a stream, stirring carefully with a fork in a circular motion. Turn off heat and cover pan for 1 minute. Serve with chopped spring onions to garnish.