加州農場薑炒豬肉

First, heat your wok until it's very hot. Pour in 1 cup of cold water to sanitize it and eliminate any lingering odors or flavors. Bring the water to a boil, then carefully pour it out and well dry the wok. Add 1 cup of fresh water to the wok, then add the mung beans. Stir them until they become soft, then drain the water and dry the wok once more.

Reheat the wok, then add the 4 tablespoons of lemongrass oil. Add the fragrant ingredients: the bruised lemongrass, slivered ginger, minced garlic, and hot pepper sauce. Immediately follow with the pork. Stir-fry everything until it becomes fragrant.

Add the harder vegetables: the celery stalk, carrots, and fennel. Pour 1/4 cup of soy sauce over them, then cover the wok with a lid and cook for a few minutes until they soften.

Now, add the softer vegetables: the mushrooms, tomatoes, Napa cabbage, and red onions. Douse them with the remaining 1/4 cup of soy sauce. Cover the wok again and cook for a few more minutes until these vegetables are also soft.

Remove the bruised lemongrass stalk. Add the steamed mung bean noodles to the wok. Stir continuously until everything is evenly combined and the sauce has been fully absorbed by the mung beans. Serve immediately, topped with a fried egg and a dab of hot pepper sauce. This dish reheats well.

To clean the wok after cooking, heat the empty wok, then pour in 1 cup of cold water. Scrub it clean, pour out the water, and dry it well. Coat the wok with a few drops of oil and store it with its lid on.