Moo Shu Pork

Ingredients

• 100 g pork tenderloin (around 1 cup slice d)
• 2 middle size eggs (whisked)
• 1 handful water soaked wood ear mushroom
• 1 small bunch of soaked dried daylily
• Half of a cucumber (slice d)
• 1 section of carrot (slice d)
• 4 tablespoon scooking oil (divided)
• 1 garlic clove s (minced)
• a small pinch of salt
• a small pinch of salt
• 2 tsp. light soy sauce
• 2 tsp. cornstarch
• 2 tbsp. water
• 1 tsp. sesame oil
• 1 tbsp. light soy sauce
• 1/4 tsp. sugar
• 1 tsp. dark soy sauce
• 1 tbsp. water or chicken stock
• 1 tsp. cornstarch
• pinch of ground pepper
• 1/2 tsp. black vinegar
• 8 woo shu shells
• or steamed rice

Instructions

1. Combine pork with marinating sauce, do a little message to make sure the pork slices absorb the sauces well. Set aside for 30 minutes. At the same time, prepare cucumber, carrot, whisk the eggs and scallion.
2. In a small bowl, mix the stir fry sauce.
3. Add a small pinch of salt in eggs and then whisk well. Heat around 1 tablespoon of oil in a wok over high fire. Make scrambled eggs firstly and then transfer out.
4. Heat your wok or pan firstly. Add cooking oil to form a 2 3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 5 8 seconds and then quickly fry them until turns pale. Transfer out immediately.
5. Leave around 1 tablespoon of oil in wok and then fry garlic until aroma, place prepared wood ear mushrooms, dried lily flower and carrot. Continue frying for around 1 minute over medium heat.
6. Return pork slices, cucumber and egg.
7. Pour the stir fry sauce we prepared in previous step. Mix well. At this step, you need to taste the dish and see whether an extra pinch of salt is needed. Transfer out and serve with woo shu shells or steamed rice.