Ingredients

• Pork tenderloin 200g
• Wood ear mushrooms 50g (soaked)
• Eggs 3
• Cucumber 1 small (julienned)
• Carrot 1 small (julienned)
• Garlic 3 cloves (minced)
• Ginger 1 small piece (minced)
• Green onion 2 stalks (chopped)
• Soy sauce 2 tbsp
• Oyster sauce 1 tbsp
• Cooking wine 1 tbsp
• Salt to taste
• Vegetable oil 3 tbsp

Steps

1. Slice pork tenderloin into thin strips, marinate with 1 tbsp soy sauce and cooking wine for 10 minutes.
2. Beat eggs in a bowl. Heat 1 tbsp oil in a wok, scramble eggs until just set, remove and set aside.
3. Heat another 1 tbsp oil, stir-fry pork strips until they change color, about 2 minutes. Remove and set aside.
4. Add remaining oil to the wok, sauté garlic, ginger, and green onion until fragrant.
5. Add wood ear mushrooms, cucumber, and carrot strips, stir-fry for 1-2 minutes.
6. Return pork and eggs to the wok, add remaining soy sauce and oyster sauce.
7. Toss everything together quickly, season with salt to taste.
8. Serve hot with steamed rice or thin pancakes.