Moo Shu Pork

Combine the Pork Tenderloin (3.5 oz) with Sesame Oil (1 tsp) , Water (2 Tbsp) , Corn Starch (2 tsp) , Light Soy Sauce (2 tsp) , 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 Tbsp) , Granulated Sugar (as needed) , Dark Soy Sauce (1 tsp) , Chicken Stock (1 Tbsp) , Corn Starch (1 tsp) , Ground Black Pepper (1 pinch) , and Black Vinegar (as needed) for the stir fry sauce.

Slice the Cucumber (1/2) and the Carrot (1) . Whisk the Eggs (2) .

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.

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.

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.