Wood Ear with Pork

March 23, 2025 15 Minutes Medium

Nutritional Information

320 kcal
Calories
28g
Protein
12g
Carbohydrates
15g
Fat
Recipe Hot Dishes
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.

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
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.

Reviews

0.0
(0 reviews)
No reviews yet. Be the first to review this recipe!