Family Recipe 19 - Wood Ear Mushroom Stir-fry with Pork

Ingredients: Wood ear mushrooms, pork tenderloin, eggs, ginger, garlic, chili, salt, sugar, soy sauce, rice wine, cornstarch Instructions: 1. Slice the wood ear mushrooms, ginger, and garlic. Slice the chili diagonally. Place these four ingredients in a bowl, add rice wine and soy sauce, and marinate. Since wood ear mushrooms don't have much flavor and don't absorb it easily, they need to be seasoned and marinated beforehand. 2. Slice the pork tenderloin, marinate it with rice wine and soy sauce for 10 minutes, then coat with cornstarch and set aside. 3. Heat a generous amount of oil in a pan. Beat the eggs and pour them in, stir-frying until golden brown. Don't scramble them too finely. Since eggs absorb oil, use a bit more oil. 4. Without washing the pan, use the remaining oil and heat to stir-fry the pork slices until separated. Remove and set aside. 5. Wash the pan, add oil again, and stir-fry the marinated wood ear mushrooms along with the aromatics. After stir-frying, add the eggs and pork slices, and toss to combine. Add sugar, salt, soy sauce, and water, then stir-fry over high heat until the sauce thickens and is ready to serve. The reason for washing the pan in the middle is that after stir-frying the pork slices, residue can easily remain in the pan. If you continue to stir-fry the vegetables directly at this point, burnt black fragments might occur. When seasoning at the end, add soy sauce cautiously to prevent the overall color of the dish from becoming too dark.