Chinese Egg Drop Soup

Ingredients:

2 eggs, beaten
½ tbsp sesame oil
5 tbsp wood ears, soaked
2 cups clear stock
50g hearts of chinese cabbages
2½ tbsp vegetable oil
¼ tsp MSG
salt to taste

Method:

Wash and chop the wood ears and cabbage hearts.
Heat 2½ tbsp of the vegetable oil in a pan.
Put the eggs and fry until browned on both sides.
Take out and cut into small pieces. Keep aside.
Pour the stock into the pan. Put the salt, wood ears, cabbage hearts, eggs,
and MSG.
Keep it to boil for about 1 minute.
Put sesame oil and serve.