Main ingredients:Lean meat100 grams of rehydrated black ear fungusDried black fungus100 gramsEggs2 pieces of Chinese mustard greensRibbed radish30 gramsGarlic sprouts50 grams
Seasonings: 30 grams of vegetable oil, Fermented soy sauce or light soy sauce, a tablespoon of soy sauce, a little cooking wine, 1 teaspoon of cornstarch, salt to tasteFermented soy sauceorLight soy sauceA tablespoon of soy sauce
Method:
1. Cut the lean meat into strips and mix with starch and cooking wine before placing it in a container.
2. Beat the eggs, stir to combine, cook them in a pan until they form thin egg pancakes.When cool enough to handle, cut these into strips.3. Cut the dried black fungus and ribbed radish into strips, and slice the garlic sprouts.
4. Heat a wok or pan, add vegetable oil, and stir-fry the meat strips until they change color.5. Add the black fungus and radish strips to the pan, cook until soft, then add soy sauce and salt, stirring to combine.6. Add the egg strip and garlic sprouts, stir-fry until well combined before serving.
Heat the wok and add vegetable oil, then add the thin slices of lean meat and stir-fry until they change color.
Add the black fungus and carrot, stir-fry until soft, then add soy sauce and salt and stir-fry evenly.
Add the egg sheet strips and green garlic shoots, stir-fry evenly until well combined.