Mu Xu Ruo

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Name	Muxu meat
Origin	China
Type	Main dish
Cooks	Rachel Xia and Kathy Diao
Notes	Traditionally, this dish is made with pork. However, you can substitute beef or chicken for the pork if you prefer.

Ingredients (serves 4)

150 g pork, cut into slivers (can be replaced by beef or chicken, if desired)
1 tsp fresh ginger, finely chopped
2 tbsp soy sauce
1 tbsp corn flour
3 eggs, beaten
25 g dried wood ears (black fungus), soaked and drained in advance
25 g golden needles (dried lilly flowers), soaked and drained in advance
1 tbsp rice wine
1 tsp salt
1 tbsp sesame oil
vegetable oil for frying

Preparation

Mix the pork slivers with the ginger, soy sauce and corn flour and leave to rest.
Scramble the eggs in a small frying pan and keep apart.
Stir fry the marinated pork slivers for a few minutes, then add the rice wine, golden needles and wood ears, and stir fry briefly.
Add the scrambled eggs, salt to taste, and stir fry again very briefly. Sprinkle the sesame oil over it.


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