Stir-fried Black Fungus, Pork & Egg

Name: How to cook Stir-fried Black Fungus, Pork & Egg - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Stir-fried Black Fungus, Pork & Egg

Today I want to share a very simple stir-fry recipe. If you love Black Fungus, you would enjoy this dish. You can use Chicken instead of Pork for this dish. When I use Eggs for a stir-fry, I most likely cook it first separately with a generous amount of Oil, then return it at the end of cooking process. I believe it is the best way.

Ingredient

Food ration :

2 Servings

Cooking time :

10 minutes plus soaking time

10 g

Dried Black Fungus

150 g

thinly sliced Pork Belly

Eggs

1 tablespoon

Oil

50 g

Green Vegetable *e.g. Choy Sum, Bok Choy, Spinach, etc

1/2 tablespoon

Soy Sauce

1/2 tablespoon

Oyster Sauce *OR extra Soy Sauce

1 tablespoon

Sake (Rice Wine)

small clove Garlic *grated

1/2 teaspoon

grated Ginger

A few

drops Sesame Oil

Cooking instructions

* Step 1

Soak Dried Black Fungus in water in a small bowl until softened. You can use hot water to speed up. Wash very well, drain, and cut in half if large.

* Step 2

Combined all the Sauce ingredients in a small bowl.

* Step 3

Cut thinly sliced Pork into 4-5cm pieces and lightly season with Salt & White pepper. Whisk Eggs in a bowl and lightly season with Salt & White Pepper. Prepare everything before you start cooking.

* Step 4

Heat Oil in a frying pan over medium heat and cook Egg into soft scrambled Egg. Return to the bowl that you used to whisk Eggs.

* Step 5

Add Pork to the pan and cook until slightly browned. Add softened Black Fungus and hard parts of Green Vegetable, stir for a few minutes, then add soft parts of the Green Vegetable and the sauce, and stir. Return the Egg and combine.