Yu Xiang Cao Dan

Description

Stir-fried egg with black fungus

Ingredients

• 4 egg
• 115 g lean pork
• 20 g dry black fungus
• 2 stalks chopped spring onion
• 2 tbsp mashed ginger
• 1 tbsp mashed garlic
• 1 tbsp broadbean paste

Sauce

• 1 tbsp cornflour
• 2 tbsp water
• ½ tbsp dark soy sauce

Seasoning 1

• ½ tbsp cornflour
• ½ tbsp oil

Seasoning 2

• ⅓ tbsp salt
• ½ tbsp light soy sauce
• 5 tbsp chicken stock
• ½ tbsp vinegar
• ⅓ tbsp sugar
• some pepper
• some sesame oil

Procedures

1. Wash lean pork, shred into small pieces, marinate with season (1).
2. Soak and clean dry black fungus, parboil in boiled water for 5 minutes.
3. Wipe out water, cut black fungus into small pieces, dish up.
4. Whisk eggs with ¼ of salt and 1 tbsp of oil.
5. Heat wok with 2 tbsp of oil, fry egg both sides until golden, dish up.
6. Heat wok with 2 tbsp of oil, add mashed ginger and garlic, stir fry for a while.
7. Add shredded pork and broadbean paste, stir fry in high heat until cooked.
8. Pour in black fungus and seasoning (2) , stir well until almost dry.
9. Add chopped spring onion and sauce, stir fry, dish up on egg's surface.