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1
Soak the mushrooms in the warm water for 30 minutes.
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2
Drain and julienne the mushrooms.
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3
In a wok, over medium heat, add the oil.
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4
Season the pork with salt and pepper.
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5
When the oil is hot, add the pork and stir-fry for 2 minutes.
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6
Add the straw mushrooms, bamboo shoots, bean curd, and wood ear mushrooms.
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7
Season with salt and pepper.
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8
Saute for 2 minutes.
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9
Add the stock and bring to a boil.
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10
Reduce to a simmer and cook for 5 minutes.
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11
Dissolve the cornstarch in the water.
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12
Stir the cornstarch mixture into simmering liquid.
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13
Bring the liquid back to a boil and cook for 2 to 3 minutes.
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14
Reduce the heat to a simmer and add the soy sauce and rice wine vinegar.
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15
Stir in the beaten eggs, making wide circles in wok.
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16
Stir gently until the eggs are cooked.
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17
Re-season with salt and pepper.
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18
Stir in the green onions.
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19
In a large saute pan over high heat, add canola oil.
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20
When the oil is hot but not smoking, add scallops.
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21
Turn after 30 seconds, and continue to cook on other side until rare.
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22
Place scallops into bowls, sprinkle with sesame oil and drizzle with sriracha.
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23
Ladle soup directly over scallops.
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24
Pass the chili oil at the table.
