Yu Xiang Cao Dan

Soak the dry black fungus in warm water for 10 minutes until softened, then drain and chop finely.

Mince the lean pork finely or cut into small dice, ensuring even texture for quick cooking.

Crack the eggs into a bowl and beat lightly with a pinch of salt until well combined.

Heat a wok or large skillet over high heat with oil until a light haze appears, approximately 1 minute.

Add the minced pork to the wok and stir-fry for 2-3 minutes until cooked through and no pink remains.

Add the mashed ginger and mashed garlic, stirring constantly for 30 seconds until fragrant.

Stir in the broadbean paste and chopped black fungus, mixing well for 1 minute until the paste is incorporated.

Pour the beaten eggs into the wok and immediately stir gently with a spatula, allowing the eggs to set slightly before breaking into curds.

Continue stirring for 2-3 minutes until the eggs are just cooked through with a slight moisture remaining.

Remove from heat and sprinkle the chopped spring onion over the dish, stirring gently to distribute evenly.

Transfer to serving plates immediately while still hot and fragrant.