Ingredients
-
2
-
1
-
1
-
1/2
-
4
-
2
-
1
-
3
-
1
-
3
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine Soy Sauce, Sherry and Hoisin Sauce in a Bowl. |
|
2
Done
|
Add the Pork, Toss to Coat Evenly, Cover, Refrigerate and Marinate For 30 Minutes. |
|
3
Done
|
Meanwhile, Soak the Mushrooms in Enough Hot Water to Cover For 20 Minutes (no Soaking If Using Button Mushrooms). |
|
4
Done
|
Drain and Thinly Slice. |
|
5
Done
|
Set Aside on a Plate, Along With the Cabbage, Carrot and Scallions. |
|
6
Done
|
Heat a Wok or Large Skillet Over Medium-High Heat. |
|
7
Done
|
Add 1 Tablespoon of the Peanut Oil and Swirl to Coat. |
|
8
Done
|
Pour in the Eggs, Swirling and Tilting the Wok to Form a Thin Film. |
|
9
Done
|
Cook Just Until the Eggs Are Set and Feel Dry on Top, About 1 Minute. |
|
10
Done
|
Transfer to a Platter, Let Cool Slightly and Cut Into 1 Inch Strips. |
