Big Family Salad

大凉菜dà liáng cài


3 dried wood ear mushrooms

2 cups bean sprouts

1 small cucumber

1 small carrot

2 eggs

1/2 lb pork or beef tenderloin

2 green onions

2 garlic cloves

3 slices of ginger

2 tbsp + 2 tsp olive oil

2 tbsp light soy sauce

1 tsp dark soy sauce

1 tbsp Chinese cooking wine

2 tsp black vinegar

1 tbsp water

Prep Ingredients

  1. Soak dried wood ear mushrooms in a bowl of warm water. We have pretty big wood ear mushrooms, so we only used 3, but if you have smaller ones, you can use 5-6. Let sit for an hour.

  2. Wash and soak beef tenderloin in cold water.

  3. Wash the mung bean or soy bean sprouts in cold water.

  4. Wash and peel the cucumber. Cut in half lengthwise, and scoop out any seeds. Shred into thin strips.

  5. Wash and peel the carrot, then shred into thin strips.

  6. Beat two eggs in a bowl for about a minute.

  7. Wash, trim, and mince the green onion into small pieces.

  8. Mince 2 garlic cloves.

  9. Mince 3 medium slices of ginger.

  10. Once it's been an hour, strain the wood ear mushrooms and wash them in cold water with 1 tsp of black vinegar.

  11. Rinse the wood ear mushrooms in cold water again, and then slice into thin strips.

  12. Slice the beef tenderloin into thin strips, and then shred each strip.

Boil Vegetables

  1. Boil a pot of water.

  2. Once the water is boiling, add the bean sprouts. Once the water boils again, remove from heat, and strain into a large bowl.

  3. In the same pot, repeat steps 1 & 2 with the carrots, and then with the wood ear mushrooms. Once strained, add into the large bowl with the bean sprouts.

  4. Add the cucumber to the bowl as well.

Pan Fry Egg Crepe

  1. Heat a pan over medium-high. Drizzle 1 tsp olive oil in the pan and let warm up for 1 minute. Rotate the pan to make sure the oil covers the whole pan.

  2. Pour half the egg into the pan and rotate so that it covers the pan completely.

  3. Once the egg becomes crepe-like, use a spatula to flip and let fry for another 1 minute.

  4. Remove from pan and set aside to cool.

  5. Repeat Steps 2-4 with the rest of the egg.

Saute Beef or Pork Tenderloin

  1. Heat pan over medium-high.

  2. Add 2 tbsp olive oil, ginger, beef/pork, Chinese cooking wine, 1 tbsp light soy sauce, dark soy sauce, a pinch of salt, and a pinch of black pepper.

  3. Stir and flip the meat every 2-3 minutes.

  4. Once there is a thin layer of sauce left, add half the green onion and half the garlic.

  5. Continue to stir for ~1 minute.

  6. Turn off the stove.

Mix the Salad!

  1. Shred the egg crepes into thin slices, then add on top of the veggies in your big mixing bowl.

  2. Add the rest of the green onion and minced garlic.

  3. Add the sauteed beef/pork.

  4. Heat a pan over medium-low, and add 1 tbsp light soy sauce, 2 tsp black vinegar, a pinch of salt, and 1 tbsp of cold water.

  5. Once the sauce boils, turn off the heat and pour the sauce into your mixing bowl.

  6. Use chopsticks or a mixing spoon to mix the ingredients until the sauce evenly covers everything.

  7. Serve!