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Pork, egg, and wood ear mushroom stir-fried together — a colorful home dish loved for its contrast of textures.
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A home-style dish known for the contrast between the crunch of wood ear mushroom and soft scrambled egg. Though originally from northern China, it's become a common home dish in Jiangnan as well, sometimes wrapped in thin pancakes to eat.
Soak the wood ear mushroom in water, trim off the tough base, and tear into bite-sized pieces.
Slice the pork thin and rub with 1 tsp cooking sake. Slice the cabbage and green onion thin.
Beat the eggs and scramble softly in a hot oiled pan; remove and set aside.
In the same pan, stir-fry the pork until it changes color, then add the wood ear mushroom and cabbage.
Once the vegetables have softened, add the green onion, soy sauce, and cooking sake, and stir-fry together.
Return the scrambled egg to the pan, drizzle with sesame oil, toss briefly, and serve.