----MARINADE----
1 tb Chinese rice wine
-or dry sherry
1 tb Light soy sauce
1 ts Cornstarch
1/2 lb Boneless pork butt
-or shoulder, shredded
1/2 c  Shredded lily stems
1/4 c  Tree ears; soaked,
- squeezed dry and shredded
4    Scallions; shredded
1/4 c  Shredded bamboo shoots
5 tb Peanut oil
4    Eggs; lightly beaten
3 tb Chicken broth
1/2 ts Sugar
1 tb Chinese rice wine
-or dry sherry
1 ts Light soy sauce
2 ts Sesame oil
Salt to taste

MARINATE THE SHREDDED PORK for 20 to 30 minutes. Prepare all the other
shredded ingredients–tree ears, lily stems, scallions and bamboo shoots.
Heat 2 tablespoons of the oil in a wok over a moderate flame and pour in
the beaten eggs. As soon as the egg begins to cling to the wok, scoop it
and fold it over to scramble it. Work fast because the egg solidifies
quickly and it can overcook. As soon as it solidifies, remove it from the
wok and set it aside. Stir-fry the pork over high heat in 1 tablespoon of
the oil for 30 seconds, or until it no longer looks raw. Remove it from the
wok and set it aside. In the remaining 2 tablespoons of the oil, stir-fry
the vegetables, more to combine them and heat them through than to cook
them. Add the pork and mix it well with the seasonings. Finally, add the
eggs, breaking them up to form bite-size lumps. Combine the ingredients
well. Serve alone or with a platter of heated pancakes and a small bowl of
hoisin sauce. Serves 2 to 4 as a main course.