Scrambled Egg with Shredded Pork and Fungus


3 eggs
2 tbsps shredded pork
1/8 oz dried day lily flowers
1/8 oz cloud ear fungus
1 tbsp chopped spring onion


1/2 tsp dark soy sauce
3/4 tbsp light soy sauce
3/4 cup water
1/2 tsp sugar
1/8 tsp salt


  1. Beat eggs. Soak dried day lily flowers and cloud ear fungus until softened. Rinse and set aside.
  2. Mix pork with 1/4 tsp light soy sauce and 1/2 tsp cornstarch.
  3. Heat 1 tbsp oil in a wok, stir-fry pork briefly. Remove and set aside.
  4. Clean wok and heat 2 tbsps oil. Stir-fry eggs until done and break it down into pieces with a spatula.
  5. Add dried day lily flowers, fungus, pork and seasoning. Cook until the sauce reduces. Mix in spring onion. Remove and serve hot.

Source: Simple Treats

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