Muxi Pork, Beijing-North China Style

1 oz (25g) wood ears, reconstituted
5 oz (150ml) vegetable oil1
1 oz (25 g) golden needles
1 tsp rice wine
3 1/2 oz (100g) lean boneless pork
1 tsp salt, or to taste
1/2 tsp fresh ginger, minced           
1 oz spinach, cut into 3 inch (7cm) pieces
1 tsp cornstarch (corn flour)           
1/2 tsp sesame oil
2 tsp soy sauce                      
1/4 tsp MSG
3 eggs

1. Wash the wood ears and drain. Soak the golden needles in warm water for 5 minutes. Drain and cut crosswise into halves. Set aside.

2. Wash the pork and cut it into slivers. Mix with the soy sauce, ginger, and cornstarch, and set aside.

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

4. 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.

5. 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, remove, and serve.