Cooking Instructions
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Step 1
Combine the
Pork Tenderloin (3.5 oz)
with
Sesame Oil (1 tsp)
,
Water (2 Tbsp)
,
Corn Starch (1/2 Tbsp)
,
Light Soy Sauce (1/2 Tbsp)
, and
Salt (1 pinch)
. Do a little message to make sure the pork slices absorb the sauces well. Set aside for 30 minutes.
Step 2
In a small bowl, mix
Light Soy Sauce (1 Tbsp)
,
Granulated Sugar (1/4 tsp)
,
Dark Soy Sauce (1 tsp)
,
Chicken Stock (1 Tbsp)
,
Corn Starch (1 tsp)
,
Ground Black Pepper (1 pinch)
, and
Black Vinegar (1/2 tsp)
for the stir fry sauce.
Step 3
Slice the
Cucumber (1/2)
and the
Carrot (1)
. Whisk the
Eggs (2)
.
Step 4
Add
Salt (1 pinch)
in the eggs and then whisk well. Heat
Cooking Oil (1 Tbsp)
in a wok over high fire. Make scrambled eggs firstly and then transfer out.
Step 5
Heat your wok or pan firstly. Add
Cooking Oil (3 Tbsp)
. 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.
Step 6
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)
,
Daylilies (1 bunch)
, and carrot. Continue frying for around 1 minute over medium heat.
Step 7
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.
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