Vinegar and Egg Stir-Fry (Suliu Muxu) is a classic Chinese dish loved for its tangy, savory flavor and tender texture. Here’s a simple, step-by-step guide to recreate it at home.
Ingredients:
- 200g lean pork or chicken, sliced thin
- 2 eggs, beaten
- 100g wood ear mushrooms, soaked and sliced
- 50g cucumber, julienned (optional)
- 2 cloves garlic, minced
- 1 tbsp cooking oil
- Sauce: 1 tbsp soy sauce, 1 tsp vinegar, 1 tsp sugar, ½ tsp sesame oil, 100ml water, and 1 tsp cornstarch mixed well.
Instructions:
1. Prep ingredients: Marinate pork with a pinch of salt and pepper for 10 minutes. Stir-fry eggs in hot oil, set aside.
2. Cook protein: Heat oil, stir-fry pork until golden, add garlic and mushrooms, cook for 2 minutes.
3. Combine: Return eggs to the pan, add cucumber (if using). Pour in the sauce, stir quickly to coat everything.
4. Thicken and serve: Let the sauce bubble until slightly thickened, drizzle with sesame oil. Serve hot with rice.
Tips: For extra umami, add a dash of oyster sauce to the marinade. Adjust vinegar to taste—some prefer it tangier, others milder. This quick, flavorful dish is perfect for busy weeknights!
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