2 chix breasts

1 cups julienne carrot

1 cups julienne bamboo

1 qt chix stock

3 tbsp corn starch

5 tbsp black rice vinegar

3 tbsp soy sauce

1 tbsp white pepper

scallions to garnish

1 egg beaten

1 cup maitake shrooms

1 cup julienned shiitake shrooms

1 cup julienned king oyster shrooms

Spiceology MSG to taste (or salt)

9 julienned tofu

2 cups shroom stock

2 lightly beaten eggs