If you have time, marinate the pork in the fridge overnight. The mixture of rice wine and starch gives the pork a velvety texture which makes the dish even more delightful.This is a stir fried dish, so, except when cooking the eggs, keep the heat on HIGH.
Place the sliced pork in a bowl. Add the grated ginger, a tablespoonful of soy sauce, a drizzle of rice wine, a tablespoonful of starch and a drizzle of sesame seed oil. Mix well. Set aside.
In a small bowl, make the sauce by mixing together the oyster sauce, sugar, meat broth, a tablespoonful of starch and a tablespoonful of light soy sauce.
Heat half of the oil in a wok or frying pan. Pour in the eggs. When partially set, stir around to break into rather large lumps. Scoop out and transfer to a plate.
Pour the rest of the cooking oil into the pan and saute the garlic just until aromatic.
Spread the marinated pork in a single layer. Do not move them for a minute or so until the undersides are browned. Flip over and brown the opposite side.
Add the sliced black fungus, cucumber, scallions and eggs to the pork. Stir fry for half a minute.
Pour in the sauce. Continue stir frying for another minute until the sauce is thick and glossy.