Rehydrate the mushrooms: In a small bowl filled with water, add 1 oz dried wood ears mushrooms and soak for a bit until it’s rehydrated. Then slice the mushrooms into small strips.

Fry the eggs: On a heated pan over medium heat, add 1 tbsp canola oil and wait for it to heat up. Then, add 2 medium eggs that have been whisked into the pan and fry for 3 - 4 minutes. Once done, remove it from the pan.

Sweat the aromatics: In the same pan, add 1 tbsp canola oil and wait for it to heat up. Then, 1 tbsp garlic and 1 tsp ginger and quickly stir for 30 seconds or until fragrant.

Add the shiitake mushrooms: Add 4 oz shiitake mushrooms and stir-fry for around 1 minute until they have slightly softened.

Add the pork: Add 12 oz pork shoulder and stir-fry for about 2 minutes until the meat has lightly browned.

Add the vegetables and condiments: Add the wood ears mushrooms, 2 oz red bell pepper, 4 oz cabbage, 4 oz carrot, 1 tbsp low-sodium soy sauce, 2 tsp oyster sauce, 1/2 tbsp sesame oil, 1 fl oz white wine, 1/4 tsp salt, and 1/2 tsp pepper to the pan and stir-fry for another 2 or 3 minutes until everything is well-mixed.

Add the eggs: Add the scrambled eggs back into the pan and stir to coat it with the condiments.

Garnish and serve: Sprinkle 1/4 cup scallions over the food for garnish and serve hot.