Fu Rong Dan (egg fuyung)

6 eggs, beaten
25g wood fungus, soaked and shredded
110g minced pork
110g daikon, cut in matchsticks
110g green beans, sliced
2 cups wong bok, shredded
4 spring onions, shredded
1/2 tsp white pepper
1 tbls soy sauce
1 tbls rice wine
2 tsp sesame oil

Heat 2 tbls oil, add pork and stir 2 minutes.
Add wood fungus, daikon, beans, cabbage
and spring onion – stir 3 minutes.
Add pepper, soy sauce, rice wine and sesame oil – stir 1 minute.
Add eggs and flip gently into pieces when set and browned.

Recreated from Zhong Ye Gong, small eatery near Forbidden City – Beijing