Wood Ear with Pork
Hot Dishes

Wood Ear with Pork

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Wood Ear with Pork

About This Recipe

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.

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

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

menu_book Directions

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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