Ingredients
200 g beaten eggs, 125 g cooked bamboo shoots, 25 g barbecued pork, 15 g soaked shiitake mushrooms.
Seasonings
Cooking oil 60 g (about 1/4 cup), scallion 10 g (about 2 tablespoons chopped), sesame oil 5 g (about 1 teaspoon), salt 2 g (about 1/3 teaspoon), MSG 2.5 g (about 1/2 teaspoon), white pepper 0.5 g (about 1/8 teaspoon).
Instructions
1. Rinse the char siu (barbecued pork), bamboo shoots, and rehydrated shiitake mushrooms, then cut them into medium shreds; remove the outer leaves of the scallions and slice them into fine shreds; blanch the bamboo shoot shreds in boiling water for half a minute, then drain and pat dry with a clean towel.
2. Place the beaten eggs in a bowl, add salt, MSG, sesame oil, and white pepper, and stir to combine, then mix in the shredded barbecued pork, shredded bamboo shoots, shredded shiitake mushrooms, and shredded scallions until evenly incorporated.
3. Heat oil in a wok, swirl to coat, then pour out the excess oil. Remove the wok from the heat, add the beaten egg mixture, return to the stove, and cook over medium heat, adding oil as you go, until golden brown. Flip and cook the other side until done, then transfer to a plate. This dish is golden in color, with a fresh, sweet, and fragrant flavor, and a soft, smooth texture.