Furong Pan-Fried Smooth Eggs
Whisk the eggs and combine with shredded char siu (barbecued pork) and julienned shiitake mushrooms. Pan-fry in plenty of oil until golden, then thicken lightly with a cornstarch slurry and finish with a drizzle of sesame oil.
Ingredients
Eggs (beaten)
White pepper powder
Salt
MSG (monosodium glutamate)
Char siu pork (shredded)
Rehydrated shiitake mushrooms (shredded)
Bamboo shoot slices (shredded)
Scallions (shredded)
Ginger (shredded)
Lard
Stock
to taste
Wet cornstarch (thinned)
Sesame oil
Instructions
1
Step 1
Crack the eggs into a bowl and beat them with chopsticks. Add white pepper powder, salt, and MSG, then mix until evenly combined.
2
Step 2
Shred the char siu pork, rehydrated shiitake mushrooms, bamboo shoot slices, scallions, and ginger into thin strips. Add them to the beaten eggs and mix well. Set aside for later use.
3
Step 3
Place a wok over high heat and add the lard. When the oil reaches 70–80% hot, pour in the egg mixture. Pan-fry over low heat until both sides turn golden brown and the eggs are fully cooked.
4
Step 4
Pour a suitable amount of stock over the eggs, thicken with the thinned wet cornstarch, drizzle with sesame oil, and serve immediately.
