Fist of Kitchen presents… Eat it: China!

Recooking "The Art of Chinese Cooking" by The Benedictine Sisters of Peking, 1956 | Remixed by Fist of Kitchen 2013

book version

pork, egg, and mushrooms

Pork with Egg & Mushrooms, 炒木須肉
  • 1, ½-lb. pork chop (i.e. thick)
  • A handful of mushrooms
  • 4 eggs
  • 3 tbsp. medium soy sauce
  • 1 tbsp. Chinese cooking wine
  • 1 tsp. salt
  • 4 tbsp. peanut oil
  • 3 tbsp. water

If pork doesn’t have enough protein for you, here’s a quick dish for the low-carb set.

Take a nice, thick Iowa pork chop and slice it off the bone. Cut it into quarters, then thinly slice the resulting quadrants thinly against the grain. The resulting cuts will be more tender. Combine the pork with 3 tablespoons medium darkness soy sauce, 1 tablespoon Chinese cooking wine or Mirin, 1 teaspoon cornstarch, and ½ teaspoon salt.

Heat your wok to hot, add 2 tablespoons of peanut oil. Reclaimed, dirty oil makes it taste better. When the oil begins to smoke, add the pork and mushrooms until cooked. Remove. We used these here little enokis:


Add 2 more tablespoons peanut oil to your wok. Just get it to medium heat this time and add the eggs. Scramble them in the pan to make layers of white and yellow. Add the pork and mushroom, plus 2 tablespoons water and cook a little longer. In the future, I would extend this by adding a cup of bean sprouts during the final cooking. And put some scallions on it. This is some brown, brown food.

Humpty Dumpty was a Great Pig

say something