Can I use fresh wood ear mushrooms?
Yes, if you can find them, fresh wood ear mushrooms can be used. Just slice them thinly and add them directly to the stir-fry.
LUNCH
Savory Pork Stir-Fry with Wood Ear Mushrooms and Bamboo Shoots
Whip up a delightful weeknight dinner with this quick and easy Chinese-inspired stir-fry. Tender slices of pork are perfectly complemented by the unique texture of wood ear mushrooms and the satisfying crunch of bamboo shoots, all coated in a rich, savory sauce.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the thinly sliced pork loin with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Mix well and let marinate for 10 minutes.
02
Rehydrate the dried wood ear mushrooms by soaking them in hot water for 15 minutes, then drain, rinse, and slice them into thin strips. Drain and slice the canned bamboo shoots.
03
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated pork and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove the pork from the wok and set aside.
04
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
05
Add the rehydrated wood ear mushrooms and sliced bamboo shoots to the wok. Stir-fry for 2 minutes.
06
Return the cooked pork to the wok. Add the oyster sauce, 1 tablespoon soy sauce, and chicken broth. Stir well to combine and bring to a simmer.
07
Cook for 1-2 minutes, allowing the sauce to thicken slightly. Stir in the sesame oil just before serving.
About This Recipe
Whip up a delightful weeknight dinner with this quick and easy Chinese-inspired stir-fry. Tender slices of pork are perfectly complemented by the unique texture of wood ear mushrooms and the satisfying crunch of bamboo shoots, all coated in a rich, savory sauce.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of white pepper to the pork marinade. Ensure your wok or skillet is very hot before adding the pork to achieve a good sear and prevent sticking. Don't overcrowd the pan; cook the pork in batches if necessary.
Easy Substitutions
Chicken breast or beef sirloin can be used instead of pork. Fresh shiitake mushrooms can replace wood ear mushrooms. For a vegetarian version, use firm tofu or tempeh and vegetable broth.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Serving Suggestions
Serve this Chinese Stir-fried Pork with Wood Ear Mushrooms and Bamboo Shoots over steamed white rice or brown rice. It also pairs wonderfully with a side of blanched gai lan (Chinese broccoli) or a simple cucumber salad.
Common Mistakes
Overcrowding the wok: This lowers the temperature and steams the ingredients instead of stir-frying them, leading to soggy results. Cook in batches if needed. Overcooking the pork: Pork loin cooks quickly; remove it from the wok once it's just cooked through to keep it tender. Not preparing ingredients in advance: Stir-frying is fast-paced, so have everything chopped and measured before you start. Using too little oil: Insufficient oil can cause ingredients to stick and burn. Not using high heat: A hot wok is essential for proper stir-frying.
Frequently Asked Questions
What if I don't have oyster sauce?
While oyster sauce adds a unique umami depth, you can substitute it with a mix of hoisin sauce and a little extra soy sauce, or a vegetarian oyster sauce.
How can I make this spicier?
Add 1/2 teaspoon of chili flakes or a few slices of fresh red chili along with the garlic and ginger for a spicy kick.
MORE TO KNOW
Velveting the pork with cornstarch and soy sauce is a classic Chinese technique that tenderizes the meat and helps it retain moisture during stir-frying. This results in a much more succulent texture. The key to a successful stir-fry is high heat and quick cooking, ensuring vegetables remain crisp and meat is tender. Prepare all your ingredients (mise en place) before you start cooking, as the process moves very quickly.
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