Wood Ear with Pork

Wood Ear with Pork

This savory Black Fungus and Pork Stir-Fry is a deliciously balanced dish that combines tender pork, earthy black fungus, and crisp cucumber for a satisfying meal. The pork tenderloin is marinated with cooking wine and salt for extra flavor, then coated in starch for a silky texture. Paired with fluffy scrambled eggs and aromatic garlic, this stir-fry comes together in minutes with a light, savory sauce. The black fungus adds a delightful chewiness, while the cucumber provides a refreshing crunch. Quick and easy to prepare, this dish is perfect for a weeknight dinner, offering a harmony of textures and umami-rich flavors. Serve it over steamed rice for a complete, wholesome meal that’s both nutritious and irresistibly tasty.

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork tenderloin
200g
🥩
black fungus
5g (dried)

The aromatics

🧅
cucumber
150g
🧅
eggs
2

The sauce & seasonings

🧂
garlic
3 cloves
🧂
cooking wine
15ml
🧂
salt
0.5 tsp
🧂
starch
3 tsp (2 tsp for pork, 1 tsp for sauce)
🧂
monosodium glutamate
0.25 tsp
🧂
oil
1 tbsp

Instructions

1. Step 1

Soak the black fungus in water, wash it, cut off the stalk, and cut the larger ones into smaller pieces. Use the back of a knife to loosen the pork tenderloin, slice it, and mix it with a small amount of cooking wine and salt.

2. Step 2

Then, coat the pork with starch, slice the cucumber, and beat the eggs into a liquid. Lightly crush the garlic.

3. Step 3

Heat oil in a pan, add the pork and stir-fry until it changes color, then remove it from the pan. Add the eggs to the pan and stir-fry until they are slightly set, then remove them from the pan.

4. Step 4

Add the crushed garlic to the pan and stir-fry until fragrant, then add the cucumber, black fungus, eggs, and pork. Stir-fry for about 1-2 minutes, add a small amount of water, and then add salt, monosodium glutamate, and a small amount of water starch to thicken the sauce. Remove from the pan.

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