Rinse pork and wood ears; cut into fine strips. Rinse and peel carrot and bamboo shoot; cut into fine strips. Blanch carrot and bamboo shoot until cooked. Chop ginger and spring onions. Beat eggs and set aside.

Heat 2 tbsps. oil in a wok, saute spring onions and ginger until fragrant. Add in meat, wood ears, carrot and bamboo shoot. Stir- fry until cooked.

Add 1/2 tbsp. salt, 1/4 tbsp. pepper, 1 tsp. soy sauce and 6 cups stock and bring to a boil. Thicken with corn flour mixed with a little water. Drizzle over with beaten egg and stir in black vinegar. Dish up and serve.