MUXU PORK (2 servings)
What you will need:
  • 4 oz (120 g) spinach
  • 4 oz (120 g) pork tenderloin (cut into thin strips)
  • 1 cup dried black fungus (soaked in water and they will plump up)
  • ½ cup bamboo shoot strips (available in can)
  • 2 eggs (beaten)
  • 1 Tbsp chopped spring onion
  • 4 Tbsp oil
  • Seasonings A:
  • ½ Tbsp dark soy sauce
  • ½ Tbsp corn starch mix with 1 Tbsp water
  • Seasonings B:
  • 1 Tbsp dark soy sauce
  • ¼ tsp salt
  1. Marinate pork slices with seasonings A and set aside for about 10 minutes. Stir in a tablespoon of oil before cooking
  2. Rinse the spinach and drain. Cut spinach into sections and black fungus into thin shreds. Cook bamboo shoot and cut into shreds
  3. Heat 2 Tbsp oil until smoking hot, add pork and fry until it changes color. Remove and drain away the oil
  4. Scramble the beaten eggs in a little oil and dish out. Heat another 2 Tbsp oil and fry chopped spring onion until fragrant, stir in bamboo shoot, black fungus and a little water. Add seasonings B, then toss in spinach to cook through. Lastly add pork and eggs to combine well
Recipe by What To Cook Today at