Eggs With Stir-Fried Vegetables - cooking recipe

Ingredients

1 ounce dried mushroom (soaked in hot water for 30 minutes)
2 tablespoons oil
4 ounces ground pork
4 ounces bamboo shoots
4 ounces green beans, finely sliced at a diagonal
4 spring onions, finely shredded
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon light soy sauce
1 tablespoon wine (or sherry)
2 teaspoons sesame oil
6 eggs, beaten

Preparation

Squeeze the liquid from the mushrooms. Remove and discard the stems and finely shred the caps into thin strips. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork. Stir-fry for 2 minutes. Then add the mushrooms, bamboo shoots, green beans, and spring onions and stir-fry 3 minutes more. Add the salt, pepper, soy sauce, wine and sesame oil. Stir-fry 1 minute. Now add the beaten eggs and stir-fry gently until the eggs are cooked and slightly browned. Remove the mixture to a platter and serve at once.