Directions

To Make

1. Heat a medium saucepan of water over high heat. Once boiling, add the carrot and blanch for 15 seconds. Remove and immediately place into a bowl of bold water to stop cooking.
2. In the same boiling water, blanch the soaked wood ear mushrooms for 1 minute. Remove and set aside.
3. Marinate pork slices and set aside.
4. Heat up wok with 1 tbsp cooking oil over medium-high heat. Scramble the eggs until slightly golden. Remove and set aside.
5. Add 1 tbsp cooking oil into same wok and sear the pork slices until lightly brown. Remove and set aside.
6. In the same wok, add another tbsp of oil and sauté garlic and ginger until fragrant. Toss in carrot, wood ear mushrooms, pork slices, and cucumber. Stir-fry quickly to combine. Add the scrambled eggs back in and mix through.
7. Pour in the sauce mixture. Stir-fry for a few more quick tosses until everything is evenly coated and heated through.
8. Serve hot.