Moo shu pork
- 300 grams pork, I used pork shoulder, thinly sliced
- 1 one-inch piece ginger, peeled and grated
- light soy sauce
- rice wine
- 2 tablespoons tapioca starch, or corn or potato starch
- sesame seed oil
- 1 cup dried black fungus, soaked in hot water for 30 minutes
- 1 cucumber
- 3 cloves garlic
- 4 stalks scallion, cut into half-inch pieces
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/3 cup bone broth
- 4 tablespoons cooking oil
- 3 eggs, lightly beaten
- 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.
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