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Eggflower Soup

2 eggs, beaten
1/2 tbsp sesame oil
5 tbsp wood ears, soaked
2 cups chicken stock
2 oz (50 g) hearts of Chinese cabbages
3/4 tsp salt, or to taste
2 1/2 tbsp vegetable oil or lard

Wash and slice the wood ears and cabbage hearts. Heat 2 1/2 tbsp of the vegetable oil or lard in a wok. Add the eggs and fry until browned on both sides. Remove and cut into small pieces. Set aside. Pour the stock into the wok and add the salt, wood ears, cabbage hearts, and eggs. Bring to a boil and let boil 1 minute. Sprinkle with the 1/2 tbsp sesame oil, and serve.