Chukadon

Method

1. 1 Sauté the thinly sliced pork and shrimp over high heat for 3 minutes, then remove from the pan.
2. 2 Sauté the Chinese cabbage and wood ear mushrooms (soaked for 3 minutes) until the vegetables are tender but still crisp.
3. 3 Pour in the chicken broth, soy sauce, and oyster sauce, then bring to a boil for 2 minutes.
4. 4 Mix the cornstarch with cold water, then pour it into the sauce in a stream and stir until it thickens.
5. 5 The sauce should be thick enough to coat the spoon; if it's too thin, it will all drip to the bottom of the rice bowl.
6. 6 Add the shrimp and cook for 30 seconds, then pour the entire pan over the hot rice.