Pork, Egg and Mushrooms, Chinese Style recipe from The Art of Chinese Cooking by the Benedictine Sisters of Peking.
If you’re looknig for an authentic Chinese pork recipe, you can’t get more authentic than this.
Rehydrate the dried mushrooms by rinsing well, covering them with lukewarm water and leaving to stand for 15 to 20 minutes until are spongy. Squeeze them out and save the water. Take off stems, as they are tougher and need longer cooking.
Food Quote below recipe:
‘Feed moderately on wholesome food; garden herbs surpass rich viands’