Wild garlic, mushrooms, noodles and egg

Name: Wild garlic, mushrooms, noodles and egg
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 250 g wild garlic leaves; 5 shiitake mushrooms; 100 g wood ear mushrooms; 3 eggs; 50 g vermicelli; 40 g preserved mushroom stem; 50 g Mince pork; Salt; Mushroom powder; Pinch Sugar; 1 tsp Light soy sauce; 1/2 tsp Potato starch

Ivys Chinese Cooking @IvysChineseCooking

Bristol, England, United Kingdom

Every year we go wild garlic picking in our local woods. The smell and flavour is amazing and so fresh tasting.

Ivys Chinese Cooking @IvysChineseCooking

Bristol, England, United Kingdom

Every year we go wild garlic picking in our local woods. The smell and flavour is amazing and so fresh tasting.

Saved

Ingredients

1 hr

4 servings

250 gwild garlic leaves
5shiitake mushrooms
100 gwood ear mushrooms
3eggs
50 gvermicelli
40 gpreserved mushroom stem
50 gMince pork
Salt
Mushroom powder
PinchSugar
1 tspLight soy sauce
1/2 tspPotato starch

Saved

Steps

1 hr

1

Marinate pork mince with sugar, potato starch and light soy sauce for 5 minutes
2

Soak the noodles in a bowl of hot water
3

Chop up mushrooms, mustard stem, wild garlic
4

Break and beat the eggs in a bowl
5

Put vegetable oil in the wok and heat up
6

Put mince pork in and quickly stir until the meat changes colour.
7

Add both mushrooms and mustard stem, mix and cook for 30 seconds
8

Put the contents of the wok in to a bowl
9

Put some oil in the pan and heat up
10

Add the egg and quick fry and then remove from wok into bowl with the mushrooms
11

Add oil and heat up
12

Add the wild garlic and noodles (not the water)
13

Fry for one minute or until soft
14

Add the previously set aside ingredients and mix together
15

Turn off the heat and add a pinch of salt and a pinch of mushroom powder. To taste
16

Serve with plain rice