Chinese Food

Pork and Wood Ear Stir Fry

This dish is an example of how versatile pork can be. The marinade in this recipe has a great balance between salt and sugar, making it flavorful without being highly astringent or salty. You might want to try using the leftover sauce on chicken or beef instead!

The “black fungus recipe: stir fry” is a delicious dish that combines pork, wood ear mushrooms, and black fungus. The black fungus gives the dish its unique texture.

While not as elaborate and opulent as woo shu pork, healthy and tasty pork and wood ear stir fry () is significantly easier to make. Although chopping may take a little while, the stir-frying procedure just needs around 10 minutes.

wood ear and pork stir fry|chinasichuanfood.com

The meaning of wood ear mushrooms

A form of edible fungus cultivated in China that is well-known in Chinese cooking is the wood ear mushroom. People gave it the name “wood ear mushrooms” because it grows on trees and resembles ears. The majority of wood ear mushrooms are dark brown or black in color. Thus, black wood ear mushrooms have a common name. They may be picked in either the spring or the fall. They have a huge ear-like form and grow on elder trees. The textures of the two spices vary. For ideas on how to use, store, etc., look up wood ear mushrooms.

Which kind should I use for this stir fry?

I suggest using standard wood ear mushrooms (), which are often bigger and lighter in color than black fungus. However, two kinds may absolutely be utilized in combination.

preventing splashing

The “pa pa pa” sound made while frying wood ear mushrooms in a pan may have surprised you. Small bursts will be produced, followed by more splashing. In the kitchen, we don’t want to be wounded. Therefore, steps must be taken to prevent this. The answer is really straightforward: cook the wood ear mushroom in boiling water first and avoid stirring it for a very long period.

wood ear and pork stir fry|chinasichuanfood.com

Instructions

1. Soak wood ear mushrooms Prior to using them, wash them twice or three times and soak them in either warm or cold water for 15 or one hour. 2. Trim the mushrooms and clean them. The wood ear mushrooms need to be carefully rewashed after soaking, and the hard end section has to be removed. The presence of a lot of grit in certain low-quality wood ear mushrooms can further taint your meal. 3. Boiling wood ear mushrooms until they are tender. Cook wood ear mushrooms for 1 minute in hot, boiling water after adding a little amount of salt. Drain fully before moving out.

wood ear and pork stir fry|chinasichuanfood.com

Making velvet pork

The Marinating procedure is crucial for stir-frying meat. The traditional Chinese method for making velvet pork for stir-fries does not need baking soda. After stir-frying the pork slices, you would get dry, chewy, and plain slices if the Marinating was not done properly. We need to do two crucial actions in order to tenderize the pork.

  1. Add enough liquid so that the slices of pork will be juicy on their own. So the crucial stage is grasping. We must ensure that the drink is entirely absorbed.
  2. To stop slices of pork from losing their moisture, coat them with cornstarch to create a barrier. Additionally, adding a tiny amount of cold oil helps prevent them from sticking to the wok’s bottom.

The fundamental actions to take are as follows.

  • Slice the meat thinly. Add white pepper, cooking wine, salt, and light soy sauce. After two minutes of clutching (also known as messaging), the pork will acquire a sticky feel. The ideal water to add next is ginger and scallion water, and mix until the water is well incorporated.
  • To seal the liquid, add cornstarch. To let the flavors to meld, set aside for 10 to 15 minutes.
  • To separate the slices of pork, thoroughly combine the cold oil and add it. This will help keep the pork slices from sticking to the wok’s bottom.

wood ear and pork stir fry|chinasichuanfood.com

First, heat the wok or pan. To create a 2-3 cm high layer, add frying oil (do not be scared by the oil amount, we do not eat them all). When the oil becomes heated but not hot, spread the pork slices in. Allow them to remain for about 5-8 seconds, and then cook them rapidly until they become pale. Remove yourself right away.

wood ear and pork stir fry|chinasichuanfood.com

Based on the following two causes, it is quite acceptable to discover some light pink tint within the slices. The pork slices will first continue to cook due to the heat (), then subsequently, they will be recooked in a wok. Don’t overcook them; take them out as soon as they become pale.

wood ear and pork stir fry|chinasichuanfood.com

Get rid of the superfluous oil (can be saved to make vegetable stir frying). Fry the pepper and garlic in the remaining 1 tablespoon of oil until fragrant. Place wood ear mushrooms that have been blanched. Add a dash of light soy sauce and salt. Mix thoroughly.

Bring back the pork slices. Serve hot after a quick toss to combine nicely! Avoid stirring excessively at this point to avoid the mushrooms and vegetables scratching the starch layer off and overcooking the pork pieces. Other beef stir-fries are also covered by this guideline.

wood ear and pork stir fry|chinasichuanfood.com wood ear and pork stir fry|chinasichuanfood.com

wood ear and pork stir fry|chinasichuanfood.com

Pork and Wood Ear Mushroom Stir Fry

Pork and Wood Ear Mushroom Stir Fry

Rate of Print

2 portions

216 kilocalories

Ingredients

  • 150 g of sliced pork tenderloin or butt
  • 13 cup wet and dried wood ear mushrooms
  • a single long chili pepper, diced
  • 4 chopped garlic cloves
  • 3 tablespoons of vegetable oil
  • a dash of salt
  • Light soy sauce, 1/2 tbsp.

Marinating

  • 1/4 tsp. salt
  • Cooking wine, 1/2 tbsp.
  • Light soy sauce, 1/2 tbsp.
  • Water or chicken stock, 4 tablespoons
  • 1/4 teaspoon white pepper
  • Oyster sauce, 1/2 tbsp.
  • 3 tablespoons cornstarch
  • 2 teaspoons of vegetable oil

Instructions

  • Wood ear mushroom rehydration Prior to using them, wash them twice or three times and soak them in either warm or cold water for 15 or one hour.

  • Trim and clean the mushrooms. The wood ear mushrooms need to be carefully rewashed after soaking, and the hard end section has to be removed. The presence of a lot of grit in certain low-quality wood ear mushrooms can further taint your meal.

  • ¬†Blanching the wood ear mushroom in hot waterAdd a small a dash of salt in hot boiling water and then cook wood ear mushroom for 1 minute. Transfer out and drain completely.

  • Slice the meat thinly. Add white pepper, cooking wine, salt, and light soy sauce. After two minutes of clutching (also known as messaging), the pork will acquire a sticky feel. The ideal water to add next is ginger and scallion water, and mix until the water is well incorporated. To seal the liquid, add cornstarch. To let the flavors to meld, set aside for 10 to 15 minutes.

  • To separate the slices of pork, thoroughly combine the cold oil and add it. This will help keep the pork slices from sticking to the wok’s bottom.

  • First, heat the wok or pan. To create a 2-3 cm high layer, add frying oil (do not be scared by the oil amount, we do not eat them all). When the oil becomes heated but not hot, spread the pork slices in. Allow them to remain for about 5-8 seconds, and then cook them rapidly until they become pale. Remove yourself right away.

  • Remove the extra oil (can be saved to make vegetable stir frying). Keep around 1 tablespoon of oil and fry garlic and pepper until aromatic. Place wood ear mushroom in. Add a dash of salt and light soy sauce to give them basic flavors. Mix well.

  • Bring back the pork slices. Serve hot after a quick toss to combine nicely! Avoid stirring excessively at this point to avoid the mushrooms and vegetables scratching the starch layer off and overcooking the pork pieces.

Nutrition

216 kilocalories | Carbohydrates: 48g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1516mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg

Remember to look at the following recipes as well if you like making fast beef stir fries.

  1. Stir-fry with pork and pepper
  2. Black bean sauce with stir-fried pork
  3. stir-fried pork with mushrooms
  4. Stir-fry with pork and Chinese scallions
  5. Yu Xiang stir-fried shredded pork

wood ear and pork stir fry|chinasichuanfood.com

Black fungus is a type of mushroom that has a meaty texture, and can be stir-fried with pork. The ingredients include black fungus, salt, sugar, soy sauce, sesame oil and rice wine. Reference: how to cook black fungus.

Related Tags

  • chicken and wood ear mushroom stir-fry
  • wood ear mushroom recipe
  • wood ear mushroom poisoning
  • wood ear mushroom pasta recipe
  • wood ear mushroom soup

Popular Articles

To Top
Asian Food Fiesta