OK...after a little visit with kids here is the recipe that I have done twice in the past week...this will serve 2 or 3, and add more habs if you want it hotter, but I doubt that will happen! Mix marinade all up and add the pork strips, use your hands and mix them all around in it and then let it sit for at least an hour, longer is OK. * and remember, the more costly, the better mushroom. Let these soak in boiling water to cover for at least an hour, then remove, sqeeze dry and cut into strips. Always remove the stem, it is too tough to eat First, stir fry the tofu pieces, until browned, and remove and keep warm. Then in about 1 tbls oil, stir fry the pork pieces, and the marinade, and remove it also and keep warm. Stir fry the mushroom strips, and the carrots, and then add the broth mixture to the wok, and bring to a boil, turn down to simmer, add the pork and the tofu and the habs, and let this simmer for about 20 minutes. Mix up 1 tbls water with 1 tbls corn starch and have ready to add at the last. Add the snow peas, and the green onions and the thickener and serve about two minutes later. Serve with Thai rice....a great dish, not nearly as difficult as it looks, took me about half an hour to figure it out and put it together. Posted to CHILE-HEADS DIGEST by Doug Irvine on Jul 20, 1999,