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Stir Fry Egg With Black Fungus Recipe

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This recipe for Stir Fry Egg With Black Fungus, by , is from The Light Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



Egg 4 pcs
Lean Pork 115 g
Dry Black Fungus 20 g
Chopped Spring Onion 2 stalks
Mashed Ginger 2 tbsp
Mashed Garlic 1 tbsp
Broadbean Paste 1 tbsp
Cornflour 1tbsp
Water 2 tbsp
Dark Soy Sauce 1/2 tbsp

Seasoning 1
Cornflour 1/2 tbsp
Oil 1/2 tbsp

Seasoning 2
Salt 1/3 tbsp
Light Soy Sauce 1/2 tbsp
Chicken Stock 5 tbsp
Vinegar 1/2 tbsp
Sugar 1/3 tbsp
Pepper some
Sesame Oil some

1) Wash lean pork, shred into small pieces, marinate with season (1)
2) Soak and clean dry black fungus, parboil in boiled water for 5 minutes
3) Wipe out water, cut black fungus into small pieces, dish up
4) Whisk eggs with 1/4 of salt and 1 tbsp of oil
5) Heat wok with 2 tbsp of oil, fry egg both sides until golden, dish up
6) Heat wok with 2 tbsp of oil, add mashed ginger and garlic, stir fry for a while
7) Add shredded pork and broadbean paste, stir fry in high heat until cooked
8) Pour in black fungus and seasoning (2) , stir well until almost dry
9) Add chopped spring onion and sauce, stir fry, dish up on egg's surface




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