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Make scallion brushes by holding the white part of the scallion on one side and making several vertical slices through them. Keep them in ice cold water to make them bloom.
To a plastic bag, add soy sauce, oyster sauce, sake, sesame oil, ginger, garlic and pork. Marinade for at least 4 hours or overnight in the refrigerator.
In a wok over high heat, heat a couple tablespoons of canola oil, add lightly beaten eggs, season with salt and pepper, and scramble until the eggs are set and broken apart. Transfer eggs to a serving dish with aluminum foil to cover.
Remove the pork from the marinade using tongs and stir fry until cooked through, about 5 minutes, season with salt and black pepper. Transfer pork to a serving plate with the eggs. Wipe the wok clean.
In that same wok, heat a couple tablespoons of canola oil and stir-fry the shitake mushrooms for 2-3 minutes until lightly golden brown. Add in the cabbage and stir fry for another 2 minutes, until cabbage is cooked through but not wilted. Season and toss with sesame oil. Transfer to pork and egg plate.
In that same wok, heat a couple tablespoons of canola oil and stir fry the carrots and snow peas for 2 minutes. Add in grated ginger, garlic, sake, oyster sauce and stir fry for 1 minute. Then transfer back the pork, egg, cabbage, mushroom mixture. Mix thoroughly to combine. Season with salt and pepper.
Serve with hoisin sauce and scallions over tortillas or lettuce.