1/8 cup cornstarch
1 Tbsp soy sauce
1 Tbsp oyster sauce
2 Tbsp oyster sauce
2 Tbsp sugar
3 cloves garlic, minced
3 green onions, thinly sliced (plus one more for garnish)
1 pint sliced chinese cabbage
1 1/2 cups sliced wood ear mushrooms
1 cup bamboo shoot strips
In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce.
Toss to combine and let marinate about thirty minutes.
Meanwhile, scramble two eggs and set aside. Assemble sauce ingredients.
Next, cut and assemble all your ingredients so that you can add them quickly to the pan.
Heat a wok over medium-high heat. Add oil, garlic, and ginger. When fragrant…
… add scallions. Keep your spoon tossing the ingredients around. The key to stir-fry is to keep things moving!
Then add the pork. Cook until lightly browned.
Add bamboo shoots.
Sliced wood-ear mushrooms…
Keep tossing everything, until everything cooks down.
Add the scrambled egg and half the sauce. Cook until heated through.
Give it a taste and add the rest of the sauce if you think it needs more flavor. If not, you’re done!
Garnish with more sliced green onion.
Eat with Chinese Pancakes and a smile!