Mu Shu Pork

Mu Shu Pork | Step 1: Slice 300g pork loin against the grain into 3mm pieces. Toss with 10ml light soy sauce and 5ml Shaoxing wine, then marinate for 10 minutes.

Mu Shu Pork | Step 2: Soak 6 dried shiitake in warm water for 20 minutes, squeeze dry and slice. Cut 1 cucumber on the diagonal into 3mm slices.

Mu Shu Pork | Step 3: Beat 3 eggs with a pinch of salt. Heat 15ml oil in the wok until medium-hot, pour in the egg and scramble into large curds, then lift out.

Mu Shu Pork | Step 4: Add another 10ml oil to the same wok. Over high heat, stir-fry the pork for about 90 seconds until it changes colour, then lift out.

Mu Shu Pork | Step 5: Stir-fry the shiitake for 1 minute until fragrant, then add the cucumber and cook for 30 seconds.

Mu Shu Pork | Step 6: Return the pork and egg, add 5ml light soy sauce and toss quickly for 30 seconds. Keep the cucumber crisp — do not overcook it.