Stir-Fried Bok Choy, Pork, Mushroom, and Egg

• 2 head Bok choy
• 1/2 packet Shimeji mushrooms
• 3 Eggs
• 150 grams Thinly sliced pork belly
• 1 dash Plain flour
• 1 dash Salt and pepper
• 1 to 2 tablespoons Sesame oil
• 1 tbsp Oyster sauce
• 1 tsp Sake
• 1 tsp Sugar
• 1 tsp Soy sauce
• 1/3 tsp Chinese soup stock
• 1 tsp Water

1. Divide the bok choy into thirds, dividing the stalks from the leaves.
2. Shred the shimeji mushrooms.
3. Cut the pork into 3 cm pieces and season with salt and pepper.
4. Lightly coat with flour.
5. Combine the ingredients.
6. Lightly beat the egg.
7. Warm the sesame oil in a frying pan and add the egg.
8. Scramble the egg into large chunks, then remove the egg once it's cooked.
9. Without cleaning the pan, add the pork and stir-fry.
10. Add the stems of the bok choy and continue to stir-fry.
11. Once wilted, add the shimeji mushrooms.
12. Once they have cooked, add the leaves of the bok choy and quickly stir-fry.
13. Add the scrambled egg and drizzle in the sauce.
14. Toss quickly.
15. Transfer to dishes and serve.

head bok choy, packet, eggs, pork belly, flour, salt, sesame oil, oyster sauce, sake, sugar, soy sauce, chinese soup stock, water

Taken from cookpad.com/us/recipes/153081-stir-fried-bok-choy-pork-mushroom-and-egg (may not work)