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Marinade the pork for 20 minutes and heat up a wok with a little bit of cooking oil. Stir fry the pork until it’s cooked on the outside.
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Beat the eggs and add 1/2 teaspoon soy sauce and 1/2 teaspoon sugar. Keep mixing together until all of the seasonings have mixed evenly.
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Heat a frying pan with one tablespoon of oil and just fry the eggs. Once fried leave aside.
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Heat up a wok with a small amount of oil. Stir fry the ginger and garlic until the fragrance comes out from the wok. Add the spring greens into the wok and stir fry for 1 minute then add the rice cake and shitake mushrooms with half a cup of water.
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Lower the heat and continue to stir fry the dish until the rice cake has softened. Add the pork and eggs and continue to stir fry the dish for another 2 minutes. It’s now cooked and ready to serve.