25g dried black fungus, soaked until soft, cut into pieces
1 tbsp oyster sauce
150g lean pork meat, sliced
1 tbsp cornflour
3 tbsp water
In a hot oiled pan, pour in the eggs and spread it thin over the entire pan to make a thin omelette. Once the base is set, flip over the fry until golden brown. Remove from pan and cut into 1cm thick strips.
Fry the garlic under medium heat until it starts to brown. Add the pork and stir-fry until it loses its pinkness.
Add cabbage, xiao bai cai and black fungus. Stir-fry until the cabbage starts to turn soft. Cover the pan with a lid as this would help the cabbage to cook.