Mu-er Rou (wood fungus with pork and egg)

300g pork, sliced
2 tsp cornflour
1 tsp soy sauce
1 tsp sugar
1 tsp rice wine
3 eggs, beaten
25g wood fungus, soaked in water until soft
40g ginger, shredded
1 leek, shredded
1 tbls rice wine
1 cucumber, halved lengthwise and sliced
1 tsp soy sauce
1 tsp sugar

Combine pork with cornflour, soy sauce, sugar and
rice wine – marinate at least 15 minutes.
Heat 2 tbls oil and fry eggs into an omelette until
almost set, then stir into chunks and set aside.
Heat 1 tbls oil and stir-fry pork until browned,
move to one side of wok, add ginger and leek, stir well then mix with pork.
Add rice wine, then wood fungus (torn into small pieces if necessary).
Add cucumber, then soy sauce, sugar and eggs. Mix well.

Inspired by Zhong Ye Gong, eatery near Forbidden City – Beijing.