2 soft dou foo
2 pork chops julienned
  + 1 tbl. chef chow oil
1 tbl. sesame oil
2 tbl. dark soy
1 scallion, chopped fine
3/4 c. broth
1 tbl. green peas, frozen
1 tbl. tree ear mushrooms
  1. Slice dou foo in half then julienne. Set aside.
  2. Julienne, then make pork slices.
  3. Fry pork 2 minutes then add all spices. Mix well, then add scallions and tofu. Mix well.
  4. Add broth, cover, cook 3 minutes then cook 3 minutes uncovered.