200g Minced pork
600g Hot cooked rice 热米饭
4 pieces Dried black shitake mushrooms 蘑菇, soaked in water, sliced & steamed
1 piece Carrot, 红萝卜切丝
1 piece Cucumber,黄瓜切丝
200g Small zucchini (courgette),日本小黄瓜切丝
200g Soy bean sprouts 豆芽
4 teaspoons Spinach, coarsely chopped 菠菜略切
1 teaspoons Shredded dried laver (seaweed) 干紫菜，切丝
2 teaspoons Sesame seeds, toasted and crushed 烘烤过的芝麻末
4 teaspoons Sesame oil 麻油
1 teaspoon Cooking oil 食油
2 teaspoons Salt 盐
4 teaspoons Soy sauce 酱青
Moderate Korean chili paste 韩国辣椒酱
Method 做法：
1.Heat wok with 2 teaspoons of oil, when hot, add mushrooms and stir for approx 3 - 4 minutes. Season with a pinch of salt, remove and drain on paper towel, set aside.
2.Add 2 teaspoons of oil to wok and stir-fry zucchini, season with a pinch of salt and 1 teaspoon of soy sauce. Add 2 tablespoons of water while stir-frying and cook until zucchini is tender and almost dry. Remove to a dish and keep warm.
3.Add 2 teaspoons of oil to wok and stir-fry soy bean sprout over medium heat for approx 2 - 3 minutes, season with a little salt and transfer to dish with the other cooked vegetables.
4.Add 2 teaspoons of oil to wok and stir-fry pork till cooked, seasoning with a little salt and the remaining 1 teaspoon of soy sauce. Transfer to the dish with the other cooked vegetables.
5.Add 1 teaspoon of oil to wok and stir-fry spinach until cooked for approx 1 - 2 minutes, then season with a little salt.
6.Divide hot rice in four bowls add the mushrooms, zucchini, bean sprouts, pork and spinach to each bowl and scatter each with laver, sesame seeds and sesame oil. Serve with the chili paste.
7.For added taste, one may add a fried egg to the top of each portion of rice.
韩国石头锅饭
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