Ingredients
Eggs, shiitake mushrooms, preserved mustard green strips, and cilantro, all to taste.
Seasonings
Vinegar, sugar, fine salt, cornstarch, Shaoxing wine, white pepper, and sesame oil, all to taste.
Instructions
1. Remove the stems from the shiitake mushrooms and slice into thin strips; pick and wash the cilantro, then cut into segments; rinse the pickled mustard tuber (zha cai) with drinking water, drain, and set aside.
2. Mix a small amount of Shaoxing wine into the cornstarch until smooth, then add to the eggs along with a pinch of white pepper and salt, whisk until well combined, and strain the egg mixture through a fine sieve.
3. Lightly grease the pan with a thin layer of oil, pour in enough beaten egg to coat the bottom, cook over low heat until the surface sets and changes color, carefully flip and continue cooking until fully set, then remove and let cool; once cooled, cut the egg crepe into thin strips.
4. Heat a little oil in the pan, add the shredded shiitake mushrooms and stir-fry until cooked (you can also blanch them until done), then let cool.
5. Place the egg shreds, pickled mustard stem shreds, shiitake mushroom shreds, and cilantro in a bowl, add vinegar, salt, sugar, and sesame oil to taste, and toss well to combine.