4 Serves
66 Mins
Thinly slice the pork shoulder and prepare the shredded cabbage, wood ear mushrooms, and aromatics using a chef's knife and cutting board.
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NigerianVitamin E
1 mg / 15 mgVitamin K
67 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
110 µg / 400 µgCalcium
105 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
322 mg / 1,250 mgPotassium
972 mg / 4,700 mgSodium
1100 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
77 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Whisk the eggs in a bowl and scramble them quickly in a hot wok with a little oil, then remove and set aside.
Heat the remaining oil in the wok and stir-fry the pork until browned, then add the garlic and onion, cooking until fragrant.
Add the cabbage and mushrooms to the wok, stir-frying until tender, then return the eggs to the pan.
Season the mixture with salt, black pepper, and hoisin sauce, tossing everything together until well combined and heated through.
24
g40
g3
g
Chinese
Danish