Mushu Chicken (or Pork)

Soak dried wood ear mushrooms, lily flowers, and Chinese mushrooms in warm water for 20 minutes. Drain and clean well: pluck woody stems off of wood ear mushrooms; remove stems from caps of Chinese mushrooms and squeeze dry; clean hard ends off of lilies and squeeze dry.

Cut lilies into thirds lengthwise. Cut wood ear and Chinese mushrooms into similarly-sized strips. (Can also add miscellaneous things like bamboo.)

Prepare chicken: first cut on the bias into thin slices then cut lengthwise into matchstick "shreds." Mix with 2 tsp salt and 2 tsp cornstarch. Heat oil in a large pan then add the ginger and scallions. Once the aromatics are fragrant, add the chicken and cook. Undercook slightly, as we will cook the chicken again. Add a splash of sherry at the end. Remove and set aside.

Using the same pan, adding more oil if necessary, sauté the Chinese mushrooms until starting to soften. Then add the wood ear mushrooms and lily flowers and 2 tsp soy sauce. Cook until ____. Set aside.

Prepare the cabbage: shred into thin strips. (PROVIDE INSTRUCTIONS ON HOW TO CUT.) In the same pan, cook the cabbage until slightly soft. While cooking, add chicken broth (or water) as necessary if cabbage is getting dry. You do not want it to brown or stick to the pan. Salt to taste.

Beat eggs. In a clean pan, soft scramble the eggs and ~1/4 tsp salt. Make sure eggs are not overcooked!

Now we will combine everything! In the original large pan, combine the mushroom mix, chicken, and cabbage. Mix in ~1 Tbl sesame oil and salt to taste. Once done cooking, stir in the eggs last.