Steps

1. Soak dried wood ear mushrooms in water (or lukewarm water) to rehydrate.
   🕒 00:54
2. Trim the tough ends from the rehydrated 10g wood ear mushrooms and cut them into bite-sized pieces.
   🕒 01:11
3. In a bowl, combine 150ml water, 2 tsp soy sauce, 1 tsp oyster sauce, 1 tsp chicken bouillon paste, 1 tsp sugar, 1 tsp grated garlic, 1 tsp potato starch, and 1 tsp sesame oil. Mix well to create the sauce.
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4. In a separate bowl, crack 3 eggs and whisk them with 1 tbsp mayonnaise until combined.
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5. Heat oil in a frying pan over medium heat.
   🕒 02:00
6. Pour the whisked eggs into the hot pan. As the edges begin to set, push them towards the center, cooking until they are half-cooked.
   🕒 02:11
7. Transfer the half-cooked eggs to a bowl.
   🕒 02:33
8. Add 80g ground pork to the same frying pan and stir-fry until the color changes.
   🕒 02:40
9. Once the pork has changed color, add the chopped wood ear mushrooms and stir-fry together.
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10. Re-mix the prepared sauce mixture well.
    🕒 02:59
11. Once the pork and wood ear mushrooms are cooked, pour the sauce into the pan. Stir everything together and cook for about 3 minutes.
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12. Once the sauce begins to thicken, reduce heat to low and continue to simmer.
    🕒 03:20
13. After cooking for about 3 minutes and the sauce has thickened and the wood ear mushrooms are cooked through, turn off the heat.
    🕒 03:44
14. Return the half-cooked eggs to the frying pan.
    🕒 03:45
15. Gently break the eggs into larger pieces while mixing everything together. This is complete! 【Key Tip!】 Breaking the eggs into larger pieces makes the dish more satisfying and delicious.
    🕒 03:48
16. Serve in a bowl and garnish with chopped green onions, if desired.
    🕒 04:00