This vibrant stir-fry combines lean pork tenderloin with the unique, crunchy texture of rehydrated wood ear fungus and fresh spinach. The dish is seasoned with a balance of soy sauce, rice wine, and a touch of sweetness, creating a glossy, aromatic sauce that clings to every bite. Wood ear mushrooms add a pleasant chewiness and earthy depth, while the ginger and garlic provide a fragrant warmth. It is a quick and satisfying weeknight dinner that highlights the harmony of textures and flavors typical of home-style Chinese cooking. Serve it hot over steamed rice to soak up the delicious sauce, making it a comforting and nutritious meal for the whole family.
Sliced Pork With Wood Ear Fungus
Description
This vibrant stir-fry combines lean pork tenderloin with the unique, crunchy texture of rehydrated wood ear fungus and fresh spinach. The dish is seasoned with a balance of soy sauce, rice wine, and a touch of sweetness, creating a glossy, aromatic sauce that clings to every bite. Wood ear mushrooms add a pleasant chewiness and earthy depth, while the ginger and garlic provide a fragrant warmth. It is a quick and satisfying weeknight dinner that highlights the harmony of textures and flavors typical of home-style Chinese cooking.Ingredients
Directions
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Rehydrate the dried wood ear fungus in warm water for 25 minutes until soft. Drain and rinse well.
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Slice the pork tenderloin across the grain into very thin bite-sized pieces.
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In a bowl, combine the sliced pork with 1/4 teaspoon salt, 2 teaspoons cornstarch, 1 tablespoon light soy sauce, and 1 tablespoon rice wine. Mix well and marinate for 20 minutes.
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Finely chop the rehydrated wood ear fungus. Wash and coarsely chop the spinach leaves.
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In a small bowl, whisk together the chicken stock, 2 tablespoons light soy sauce, sugar, Chinese brown vinegar, 1 teaspoon cornstarch, and 1 teaspoon rice wine to create the sauce mixture. Set aside.
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Heat a wok or large skillet over high heat. Add the lard and frying oil.
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Stir-fry the diced green onions, minced garlic, and chopped chili peppers for 1 minute until fragrant.
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Add the chopped wood ear fungus and spinach. Stir-fry briefly until the spinach just begins to wilt.
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Push the vegetables to one side of the wok. Add the marinated pork slices to the empty side.
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Fry the pork on both sides until lightly colored and almost cooked through, about 1-2 minutes.
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Mix the pork with the vegetables and continue to stir-fry until the pork is fully cooked.
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Pour the prepared sauce mixture into the wok. Stir constantly and simmer for about 1 minute until the sauce thickens and coats the ingredients.
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Taste and add a dash of salt if needed. Serve immediately over steamed rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 319.4kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 2.0g10%
- Cholesterol 148.0mg50%
- Sodium 114.4mg5%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 1.2g5%
- Sugars 3.7g
- Protein 52.1g105%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Wood ear fungus (also known as black fungus or mu er) should be soaked until pliable. If they remain hard, soak longer. They do not need to be cooked for long, as they become rubbery if overcooked.
For a vegetarian version, omit the pork and chicken stock. Use vegetable stock and increase the amount of wood ear fungus and spinach. You can also add tofu or oyster mushrooms for substance.
Lard provides authentic flavor, but you can substitute with neutral vegetable oil or peanut oil if preferred.
MSG is optional; if you wish to use it, add 1/2 teaspoon to the sauce mixture.
Ensure your wok is very hot before adding the oil to prevent the pork from steaming instead of frying. This ensures a better texture.
