1 jar Wing Yip Spicy Szechuan Sauce
120g lean pork (finely sliced into strips)
30g dried sliced Chinese mushrooms (soaked & shredded)
15g wood ear fungus (soaked and shredded)
175g pkt soft tofu (cut into 1cm cubes)
850 ml chicken stock
1 tsp pepper
1 tbsp red or white wine vinegar
1 egg (beaten)
1 spring onion (finely chopped)
1 heaped tsp cornflour (mixed with 2 tsp water)
2 tsps peanut or vegetable oil
1 tsp sesame oil
Heat both oils in a large pan and gently fry sliced pork for 5 minutes.
Add the spicy Szechuan 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 cornflour.
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.