Soak the mushrooms in the warm water for 30 minutes. Drain and julienne the mushrooms. In a wok, over medium heat, add the oil. Season the pork with salt and pepper. When the oil is hot, add the pork and stir-fry for 2 minutes. Add the straw mushrooms, bamboo shoots, bean curd, and wood ear mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the stock and bring to a boil. Reduce to a simmer and cook for 5 minutes. Dissolve the cornstarch in the water. Stir the cornstarch mixture into simmering liquid. Bring the liquid back to a boil and cook for 2 to 3 minutes. Reduce the heat to a simmer and add the soy sauce and rice wine vinegar. Stir in the beaten eggs, making wide circles in wok. Stir gently until the eggs are cooked. Re-season with salt and pepper. Stir in the green onions.

In a large saute pan over high heat, add canola oil. When the oil is hot but not smoking, add scallops. Turn after 30 seconds, and continue to cook on other side until rare. Place scallops into bowls, sprinkle with sesame oil and drizzle with sriracha. Ladle soup directly over scallops. Pass the chili oil at the table.