Yu Xiang Cao Dan

Description
Stir-fried egg with black fungus

Ingredients

 * 4 egg
 * 115 g lean pork
 * 20 g dry black fungus
 * 2 stalks chopped spring onion
 * 2 tbsp mashed ginger
 * 1 tbsp mashed garlic
 * 1 tbsp broadbean paste

Sauce

 * 1 tbsp cornflour
 * 2 tbsp water
 * ½ tbsp dark soy sauce

Seasoning 1

 * ½ tbsp cornflour
 * ½ tbsp oil

Seasoning 2

 * ⅓ tbsp salt
 * ½ tbsp light soy sauce
 * 5 tbsp chicken stock
 * ½ tbsp vinegar
 * ⅓ tbsp sugar
 * some pepper
 * some sesame oil

Directions

 * 1) Wash lean pork, shred into small pieces, marinate with season (1).
 * 2) Soak and clean dry black fungus, parboil in boiled water for 5 minutes.
 * 3) Wipe out water, cut black fungus into small pieces, dish up.
 * 4) Whisk eggs with ¼ of salt and 1 tbsp of oil.
 * 5) Heat wok with 2 tbsp of oil, fry egg both sides until golden, dish up.
 * 6) Heat wok with 2 tbsp of oil, add mashed ginger and garlic, stir fry for a while.
 * 7) Add shredded pork and broadbean paste, stir fry in high heat until cooked.
 * 8) Pour in black fungus and seasoning (2), stir well until almost dry.
 * 9) Add chopped spring onion and sauce, stir fry, dish up on egg's surface.