I decided to get out the wok and do something a little bit different for breakfast this morning. Simmons suggests making this with dried black fungus, dried enoki, and fresh spinach. I didn't have any dried enoki (golden needle mushrooms) or fresh spinach, so I did my version with dried shiitakes and frozen spinach. I also swapped out the pork tenderloin for some leftover cumin-roasted pork hock that we had in the fridge. We opted to serve our egg-y concoction on pitas with a bit of Laoganma (老干妈) and it was excellent!

Mu Shu Pork-Style Scrambled Eggs

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 2 Tbsp. dried black fungus
• 4-5 dried shiitake mushrooms (Chinese black mushrooms)
• 2 Tbsp. chicken stock
• 1 Tbsp. + 1/2 tsp. light soy sauce, divided
• 1 tsp. sugar
• 5 large eggs
• 1 1/2 Tbsp. sesame oil, divided
• 1 Tbsp. minced ginger
• ~1/2 c. chopped cooked pork
• 300g frozen spinach, thawed
• Chinese pancakes, crêpes, or other flatbreads, to serve
• Laoganma (老干妈), to serve

Directions

1. Place the dried mushrooms in a bowl and pour boiling water over them to cover. Set aside to soak for at least 30 minutes.
2. Drain, trim, and slice mushrooms.
3. Combine chicken stock, 1 Tbsp. soy sauce, and sugar in a small bowl and mix well.
4. Beat eggs with remaining 1/2 tsp. of soy sauce.
5. Heat wok over medium-high heat.
6. Drizzle in 1/2 Tbsp. of sesame oil and swirl to coat wok.
7. Pour in eggs and reduce heat to medium.
8. Cook, stirring occasionally, until eggs are just cooked. Transfer eggs to bowl and set aside.
9. Heat another 1/2 Tbsp. of oil over medium heat and add the ginger. Stir-fry for 30-60 seconds.
10. Add the mushrooms and stir-fry for a minute or two. Transfer to bowl with eggs.
11. Add remaining 1/2 Tbsp. of oil to the wok.
12. Add the pork and stir-fry for 30-60 seconds.
13. Pour in the stock mixture and toss to coat pork.
14. Add spinach and cook until excess moisture has evaporated (1-2 minutes).
15. Return the eggs and mushrooms to the wok and stir-fry for another minute or two.
16. Remove from heat.
17. Serve on flatbread of choice and top with Laoganma.