Pork with Eggs and Mushrooms

Traditionally, this stir-fried dish is served as a filling wrapped in thin pancakes, but it can also be served on its own with plain rice.
Chinese fungi grow on trees and are valued more for their unusual texture than their flavour often they have very little flavour at all. Wood ears are the most frequently used in authentic Chinese cookery, especially in stir-fries with meat or fish. They are available dried from oriental food stores and should be well rinsed, then soaked in warm water for 20 minutes and rinsed again before use. Other types of dried mushrooms and fungi are also available from oriental stores.


serves 4
15 g (1/2 oz) dried Chinese mushrooms
175 - 225 g (6 - 8 oz) pork fillet
225 g (8 oz) Chinese leaves
115 g (4 oz) bamboo shoots, drained
2 spring onions
3 eggs
5 ml (1 tsp) salt
60 ml (4 tbsp) vegetable oil
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
few drops sesame oil


1. Rinse the mushrooms thoroughly in cold water and then soak in warm water for 25 - 30 minutes. Rinse thoroughly again and discard the hard stalks, if any. Dry the mushrooms and thinly shred.

2. Cut the pork fillet into matchstick-size shreds. Thinly shred the Chinese leaves, bamboo shoots and spring onions.

3. Beat the eggs with a pinch of salt. Heat a little oil in a wok, add the eggs and lightly scramble, but do not make too dry. Remove from the wok.

4. Heat the remaining oil in the wok and stir-fry the pork for about 1 minute, or until the colour changes.

5. Add the vegetables to the wok and stir-fry for 1 minute. Add the remaining salt, the soy sauce and rice wine or sherry. Stir for 1 further minute before adding the scrambled eggs. Break up the scrambled eggs and blend well. Sprinkle with sesame oil and serve.

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