Moo Shu Pork

Feature: delicious
Serves 1 to 2 and ready in 25-30 min

Dietitian's rating

Ingredients

• 150g pork
• 2 eggs
• 50g cucumber
• 5g dried black fungus
• 5g dried daylily
• 1 stalk spring onion
• 5 slices of ginger
• 4 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 2 teaspoons rice wine

Preparation (15 min)

• Soak dried black fungus and daylily with warm water for 10 min
• Beat eggs
• Cut pork into thin slices
• Chop ginger and spring onion into thin strips
• Chop black fungus and daylily into small slivers

Instruction (10-15 min)

• Heat 1 1/2 tablespoons vegetable oil until hot
• Pour in the eggs and cook
• Stir constantly until thickened
• Place the egg pieces into a dish (this is so called Moo Shu)
• Heat 2 1/2 tablespoons vegetable oil until hot
• Slide in pork slices and stir-fly until it changes color
• Stir in ginger, spring onion and cook for 30 seconds
• Add salt, soy sauce, and rice wine
• Stir in black fungus, daylily, and egg pieces
• Stir-fry until cooked thoroughly and serve