Muxi Pork 木须肉

Wash the wood ears(木耳mùěr) and drain. Soak the golden needles in warm water for five minutes. Drain and cut crosswise(crosswise means diagonally across something) into halves. Set aside.

Wash the pork(猪肉zhūròu) and cut it into slivers. Mix with the soy sauce, ginger, and cornstarch(starch prepared from the grains of corn; used in cooking as a thickener), and set aside.

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

Heat 4 tbsp of the oil in a wok over high heat to very hot, add the pork 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.

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, remove, and serve.