SERVES: 5

1 lb. pork

1 tofu

5 Tbsp. shoyu

3 Tbsp. brown sugar

6 medium shiitake

3 oz. green onions (1/2 bunch)

1 medium onion

1/4 tsp. msg (optional)

Boil pork whole for 45 to 60 minutes. Cool and slice pork into 1/4 slices, cut against the grain. Save pork stock for soups and other uses. Soak shiitake for 20 minutes, remove stems, and cut caps into 6 or 8 pie-shaped wedges. Cut green onions into 2 inch lengths. Slice onions into 1/4 inch widths.

Heat skillet, add 2-1/2 tablespoons shoyu and 2 tablespoons sugar. Put in pork and shiitake, pan-fry for 2 minutes. Break tofu into bite-sized pieces, and add to pork. Put in round onions. Add 2-1/2 tablespoons shoyu, 1 tablespoon sugar. Cook for 10 minutes, stirring with chopsticks to season the tofu. Add green onions and msg. Stir-cook for three minutes and serve.