Stir-fried Pork with Scrambled Eggs

Name: Stir-fried Pork with Scrambled Eggs
Cuisine: Chinese
Ingredients: 150g Pork (fat and lean, cut into strips); 150g Eggs (beaten in a bowl); 50g Dried wood ear mushrooms, soaked (washed, trimmed, and blanched); 50g Dried daylily, soaked (washed, trimmed, and blanched); 100g Spinach; 50g Rendered pork fat; 50g Scallion-ginger oil; 30g Soy sauce; 15g Sweet bean paste; 3g Salt

A classic home-style Lu (Shandong) dish, this stir-fry combines shredded pork and eggs, served with wood ear mushrooms, dried daylily buds, and spinach. It boasts vibrant, bright coloring and a delicious, savory flavor.

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Ingredients

Pork (fat and lean, cut into strips) 150g

Eggs (beaten in a bowl) 150g

Dried wood ear mushrooms, soaked (washed, trimmed, and blanched) 50g

Dried daylily, soaked (washed, trimmed, and blanched) 50g

Spinach 100g

Rendered pork fat 50g

Scallion-ginger oil 50g

Soy sauce 30g

Sweet bean paste 15g

Salt 3g

Instructions

Preparation

Cut the pork into strips. Wash the wood ear mushrooms and daylily, trim them, blanch in boiling water, then remove. Beat the eggs in a bowl.

Stir-frying

Heat the scallion-ginger oil in a wok to 60% hot. Pour in the eggs, scramble until cooked, then remove. Using the same wok, add the rendered pork fat and heat to 60% hot. Add the pork strips and stir-fry until about 60% cooked, then push them to the side of the wok. Add the sweet bean paste and stir-fry until cooked, then combine with the pork and stir-fry together. Add soy sauce and mix evenly. Add the cooked eggs along with the daylily, spinach, and wood ear mushrooms. Toss a few times and serve.