Combine the Pork Tenderloin (100 gram) with Sesame Oil (1 teaspoon), Water (2 tablespoon), Corn Starch (2 teaspoon), Light Soy Sauce (2 teaspoon), and Salt (1 pinch). Do a little message to make sure the pork slices absorb the sauces well. Set aside for 30 minutes.
In a small bowl, mix Light Soy Sauce (1 tablespoon), Granulated Sugar (1/4 teaspoon), Dark Soy Sauce (1 teaspoon), Chicken Stock (1 tablespoon), Corn Starch (1 teaspoon), Ground Black Pepper (1 pinch), and Black Vinegar (1/2 teaspoon) for the stir fry sauce.
Slice the Cucumber (1/2) and the Carrot (1). Whisk the Egg (2).
Add Salt (1 pinch) in the eggs and then whisk well. Heat Cooking Oil (1 tablespoon) in a wok over high fire. Make scrambled eggs firstly and then transfer out.
Heat your wok or pan firstly. Add Cooking Oil (3 tablespoon). Spread the pork slices 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.
Leave around 1 tablespoon of oil in the wok and then fry the Garlic (1 clove) until fragrant, place prepared Wood Ear Mushrooms (1 handful), Daylily (1 bunch), and carrot. Continue frying for around 1 minute over medium heat.
Return scrambled eggs, cucumber, and pork slices into the wok. Give everything a big stir-fry to mix well. Pour the stir-fry sauce and mix well. Add salt if necessary. Transfer out and serve with woo shu shells or steamed rice.