Pork with wood ear mushrooms is one of the most popular dishes in Chinese cooking. The combination of thin pork slices and crunchy wood ear mushrooms is irresistible. This simple, wholesome recipe is perfect for a quick lunch or dinner.
Contents:
It’s quick and easy to make. Slicing takes a little while, but the stir-frying takes less than 10 minutes. Practically the only advance prep is soaking the mushrooms. The dish is very common in Chongqing, Sichuan, Hunan and the surrounding regions.
How to Prepare the Pork
For perfect results, it’s important to follow a few steps when preparing the pork. We want the meat juicy and tender, so the marinating process is essential. Add enough liquid to keep the slices juicy. After marinating, add starch to the mixture – it forms a protective coating that keeps the juices in.
If you skip or rush the marinating, the pork slices will turn out dry and chewy after frying.
The Key Steps
- Slice the pork thinly. Add salt, Shaoxing rice wine, white pepper and soy sauce. Mix until the pork turns sticky (after about 2 minutes). Then add water and keep mixing until the meat has absorbed it.
- Add cornstarch to seal the liquid into the meat. Set aside for 10–15 minutes.
- Add a little cold oil and mix well to separate the pork slices. This keeps them from sticking to the bottom of the pan.
What Are Wood Ear Mushrooms?
Wood ear mushrooms, also known as black fungus, are among the most popular mushrooms in Chinese cooking. These edible fungi are cultivated in China and have a characteristic ear-like shape. (They’re related to the European jelly ear, traditionally called “Judas’s ear,” but the black wood ear used in Chinese cooking is an East Asian species.) There are several kinds, differing in size and color; the black or dark brown ones are the most common for cooking. What matters most is that the mushrooms are fresh and of good quality.
How to Make Pork with Wood Ear Mushrooms
Soak the wood ear mushrooms in warm water for 15 minutes or in cold water for an hour. Then rinse them thoroughly and trim off any hard ends. Some mushrooms can contain grit, so rinse them carefully. Then blanch the mushrooms in hot, lightly salted water for one minute and drain.
Once the meat and mushrooms are prepped, you can start cooking. Heat a pan and add oil. Add the chopped garlic and fry until fragrant. Then add the mushrooms and stir-fry until tender. Next add the pork slices and fry until they’re lightly golden. Season with a little salt and spices to taste, and toss until everything is well combined.
How to Serve
Serve pork with wood ear mushrooms on its own or as part of a larger meal, with rice or noodles. You can also garnish it with fresh vegetables or herbs to make it look even more appetizing.
Pork with wood ear mushrooms is a delicious, wholesome dish that’s easy to make at home. Thin slices of pork and flavorful mushrooms come together in a combination you’ll want to make again and again.
Pork with Wood Ear Mushrooms (Mù’ěr Ròu Piàn 木耳肉片)
Ingredients
- 150 g lean pork or pork tenderloin about 5 oz, thinly sliced
- ⅓ cup dried wood ear mushrooms soaked beforehand
- 1 long chili cut into pieces
- 4 cloves garlic sliced
- neutral oil for shallow-frying (a 2–3 cm / about 1-inch layer)
- pinch of salt
- ½ tbsp light soy sauce
Marinade
- ¼ tsp salt
- ½ tbsp Shaoxing rice wine
- ½ tbsp light soy sauce
- 4 tbsp water or chicken stock
- ¼ tsp ground white pepper
- ½ tbsp oyster sauce
- 3 tbsp cornstarch
- 2 tsp neutral oil
Instructions
- Rinse the dried wood ear mushrooms 2–3 times and soak them in warm water for 15 minutes or in cold water for 1 hour.
- Slice the pork thinly. Add the salt, rice wine, white pepper, soy sauce and oyster sauce. Massage the meat with your hands until it turns sticky (about 2 minutes). Add the water, then keep mixing until it’s fully absorbed. Add the cornstarch and mix. Set aside for 10–15 minutes.
- Add the 2 teaspoons of cold oil and mix well to separate the pork slices. This keeps them from sticking to the bottom of the wok.
- Heat a wok or pan and add enough oil to make a 2–3 cm (about 1-inch) layer – don’t be stingy. As soon as the oil is warm, spread the pork across the pan and fry quickly, just until the pieces turn pale. Remove immediately and set aside.
- Pour off the excess oil (you can reuse it for stir-frying vegetables), keeping about 1 tablespoon in the wok. Fry the garlic and chili until fragrant. Add the mushrooms, a pinch of salt and the soy sauce for a base seasoning. Toss well.
- Return the pork slices to the wok. Toss quickly and thoroughly. Serve hot!