This classic stir-fry pairs well with Chinese pancakes, rice, and even flour tortillas
Ingredients
1/2 cup dried whole or sliced wood ear mushrooms
8 ounces boneless pork loin, cut into thin strips
1 tablespoon soy sauce
1 tablespoon plus 1 1/2 teaspoons Chinese sweet bean sauce, divided
1 teaspoon granulated sugar, divided
3/4 teaspoon kosher salt, divided
2 teaspoons cornstarch
1 1/2 teaspoons toasted sesame oil
6 large eggs
1 1/2 teaspoons Shaoxing wine
Freshly ground white or black pepper
4 tablespoons vegetable or avocado oil, divided
2 cups shredded green cabbage or Taiwanese flat cabbage
1 1/2 cups peeled and shredded carrots (2 medium)
2 tablespoons oyster sauce
Serving options: 12 warmed (about 8-inch) flour tortillas or thin Chinese wheat pancakes, or steamed rice
Instructions
Place 1/2 cup dried wood ear mushrooms in a medium bowl and add enough lukewarm water to cover. Let sit until softened, 1 to 4 hours. Remove from the water and cut into thin strips if needed.
Thinly slice 8 ounces boneless pork loin, then cut the slices into 1/2-inch wide strips. Massage the pork, 1 tablespoon soy sauce, 1 1/2 teaspoons of the Chinese sweet bean sauce, 1/2 teaspoon of the granulated sugar, and 1/4 teaspoon of the kosher salt together in a medium bowl until well combined, about 1 minute.
Add 2 teaspoons cornstarch and massage for 1 minute. Add 1 1/2 teaspoons toasted sesame oil and massage for 1 minute more. Let marinate at room temperature for 5 to 10 minutes. (This is a good time to make sure all the other ingredients are ready.)
Whisk 6 large eggs, 1 1/2 teaspoons Shaoxing wine, the remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon granulated sugar together in a large bowl. Season with pepper if desired.
Heat a wok or large (at least 12-inch) nonstick skillet over high heat for 1 minute. Add 1 tablespoon of the vegetable oil. Once shimmering, add the egg mixture and cook, stirring occasionally, until just set and scrambled, 1 to 2 minutes. Return to the bowl.
Add 1 tablespoon of the vegetable oil to the wok. Add the pork and stir-fry until almost cooked through, about 1 minute. Transfer to a plate or bowl.
Add the remaining 2 tablespoons vegetable oil to the wok. Add the wood ear mushrooms, 2 cups shredded green cabbage, and 1 1/2 cups peeled and shredded carrots. Stir-fry until the vegetables are glistening, about 2 minutes. Cover, reduce the heat to medium, and cook until the vegetables are crisp-tender, about 2 minutes more.
Return the eggs to the pan and stir to combine, breaking them up into bite-size pieces. Stir in the remaining 1 tablespoon Chinese sweet bean sauce and 2 tablespoons oyster sauce. Return the pork and any accumulated juices on the plate to the pan. Stir-fry until the pork is just cooked through, about 2 minutes. Serve in warm tortillas if desired.
