Moo Shu Pork- How to prepare in 4 steps

Imagine the taste of stir-frying pork, egg, wood ear fungus and with carrot and cucumber.

At a glance, it does not seems like a logical combination, especially for a Cantonese like me.

But once I taste it in a restaurant, I am completely convinced by this seems to be a weird combination, and decided to make it at home once I got back from New Zealand.

Here is my version, closely follow the traditional Chinese recipe:
https://tasteasianfood.com/moo-shu-pork/

Again, what an unusual to have the first taste of this typical Shandong cuisine in a Western country :)

Recipe here:
https://tasteasianfood.com/moo-shu-pork/

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Website: http://tasteasianfood.com/
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