Moo shu pork

Soak the dried wood ear mushrooms and daylily flowers; wood ear needs only 20 minutes. If soaking overnight, keep them in the fridge.

Slice the pork loin into thin slabs, stack and julienne into thin strips.

Marinate with 1/2 teaspoon salt, 1/4 teaspoon ground white pepper, 1 teaspoon dark soy sauce, 1/4 teaspoon baking soda and 2.5 teaspoons cooking wine; mix and rest 10 minutes.

Bring a pot of water to a boil, about 10 minutes. Thinly slice the carrot, cucumber and a few garlic cloves.

Drain the soaked mushrooms and daylilies, discarding the liquid; tear the mushrooms into bite-size pieces and halve the daylilies.

Add a big drizzle of oil to the boiling water and blanch the wood ear, daylilies and carrot 25 seconds; drain. Keep the cucumber aside.

Whisk 3 medium eggs well.

Heat the wok over high heat until slightly smoking, add a big drizzle of oil, pour in the egg, wait 10 seconds to set, let the raw egg run under, break into bite-size pieces and set aside.

Add more oil, sear the pork 1 minute, loosen the strips and stir 2 more minutes until cooked through.

Add the garlic and stir until fragrant, about 20 seconds. Add the blanched vegetables and cucumber and mix 1 to 2 minutes.

Add 1 tablespoon soy sauce down the side of the wok so it sizzles.

Return the egg with a little sesame oil, toss and serve with white rice.