10-12 Servings

Ingredients:
2 teaspoons cooking oil
4 shallots, chopped
15 cups water
1 1/2 cups wood ear mushrooms (tenga ng daga)
1 can Olinese preserved vegetables*
1 kilo ground pork tenderloin or pork loin
1/2 tablespoon soy sauce
1 teaspoon s.ugar
1/4 cup vinegar
3-4 tablespoons cornstarch, dissolved in 1-2 tablespoons cold water
2 teaspoons salt
1-2 tablespoons black pepper, ground
5 blocks tofu, sliced into I-inch pieces
Scallions, sliced for garnish

Method:
In a large deep casserole, heat cooking oil and saute shallots. Pour in water. Bring to a boil and stir in wood ear mushrooms and preserved vegetables.

Reduce heat to medium then add ground pork, soy sauce, sugar and vinegar. Simmer until pork is cooked. Stir in cornstarch dissolved in water.

Let mixture simmer until thickened, stirring occasionally. Season with salt and pepper and heat through. Add tofu, cook for 3 minutes. Garnish with scallions. Serve hot.

Canned Chinese preserved vegetables are available in supermarkets and groceries in Chinatown.