【Egg Mushroom Black Woodear and Shredded pork stir fry 】
This is very delicious and easy to make dish, one of my favorite dishes.
Prepare time: 20 minutes
Cook time: 10 minutes
Stand time: 2 hours
Serves: 4 servings
1) 150g pork tenderloin, 1/4 tsp salt, 2 tsp corn starch, 2 tbsp water;
2) 25 dried black woodears and 10 small size dried Chinese mushrooms;
3) 3 extra large eggs, 1/3 tsp salt, well beaten;
4) 2.5 tbsp olive oil, 1 tbsp freshly chopped green onion;
5) 1 tbsp premium soy sauce, 1/4 tsp chicken broth mix, 1/3 tsp salt, 1/6 tsp ground white pepper powder, 2 tbsp water;
6) 1 tsp sesame oil .
1: Soak dried black woodears and Chinese mushrooms in cold water (Pictures 1-2) for 1-2 hours, respectively. Rinse under cold water then drain, shred mushrooms (Picture 3) and cook woodears in boiling water for 5 minutes and set aside. Slice pork tenderloin then cut into shreds. Rub on the rest of ingredients of Ingredient 1) for 1-2 minutes then set aside for 20 minutes (Picture 4). It will taste better if the pork meat is marinated overnight.
2: Heat 1 tbsp olive oil in a non-stick sauté pan over high heat. Sauté the pork shreds until outside turns white (Picture 6). Transfer cooked pork shreds onto a plate.
3: Heat 0.5 tbsp oil in the same pan over high heat. Sauté chopped green onion for 30 seconds (Picture 7). Add black woodears and Chinese mushrooms, stir and cook for a minute (Picture 8). Add all ingredients of Ingredient 5) and cook for a few minutes until water evaporates. Transfer them to the pork shreds and mix well, set aside.
4: Heat 1 tbsp oil in the same pan over high heat. Pour in beaten eggs (Picture 9), when the bottom of beaten eggs start to solidify, add previously cooked pork shreds, mushrooms and woodears, gentle stir and cook until eggs are just solidified. Stir in 1 tsp sesame oil then transfer to a serving plate. Serve with steamed rice.