Place the sliced pork in a bowl. Add the grated ginger, a tablespoonful of soy sauce, a drizzle of rice wine, a tablespoonful of starch and a drizzle of sesame seed oil. Mix well. Set aside.

Drain the black fungus and cut into one-inch slices.

Cut the cucumber vertically into halves. Scoop out and discard the seeds. Cut the cucumber halves into slices about a quarter of an inch thick.

Crush, peel and mince the garlic.

In a small bowl, make the sauce by mixing together the oyster sauce, sugar, meat broth, a tablespoonful of starch and a tablespoonful of light soy sauce.

Heat a tablespoon of oil in a wok or frying pan. Drizzle in a little soy sauce over the beaten eggs and whisk. Pour into the hot oil. When partially set, stir around to break into rather large lumps. Scoop out and transfer to a plate.

Pour the rest of the cooking oil into the pan. When starting to smoke, spread the marinated pork in a single layer. Do not move them for a minute or so until the undersides are browned. Flip over and brown the opposite side.

Add the garlic and scallions to the pork. Stir fry for a minute.

Add the sliced black fungus, cucumber and eggs to the pork. Stir fry for half a minute.

Pour in the sauce. Continue stir frying for another minute until the sauce is thick and glossy.

Serve the moo shu pork at once.