Moo shu pork

Your ingredients

Get ready: Bowls, saucepan, knife, wok or frying pan and food thermometer.

• 🥩150 g pork tenderloin
• 💧1 tbsp unsalted stock, instead of cooking wine
• 🥣2½ tbsp neutral cooking oil, divided
• 🥚3 medium eggs, lightly beaten
• 🍄50 g wood ear mushroom , rehydrated & torn into small pieces
• 🥣20 strands lily buds, rehydrated & cut in half crosswise
• 🥣80 g cucumber, sliced
• 🥬2 spring onions, finely chopped
• 🥣1 tsp minced ginger
• 🥣1 tbsp light soy sauce
• 🥣¼ tsp salt
• 🌶️1 pinch ground white pepper

Let’s make it

1. Prepare the dried ingredients

   Rehydrate wood ears and lily buds according to their packets, refrigerating long soaks. Rinse and trim. Boil wood ears in fresh water for 5 minutes, then drain. Slice pork across the grain and mix with stock.

2. Scramble the eggs

   Heat 1 tbsp oil. Scramble beaten eggs into set pieces and transfer to a clean plate.

3. Cook the pork

   Heat another 1 tbsp oil and stir-fry pork until cooked through, reaching 75°C for 30 seconds. Transfer to the egg plate using clean utensils.

4. Finish the vegetables

   Add remaining oil and briefly fry spring onions and ginger. Add mushrooms, lily buds and cucumber and stir-fry until cooked. Return pork and egg, add soy sauce, salt and white pepper and toss until hot throughout.