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This Stir-Fried Pork with Wood Ear Mushroom and Celery is a simple yet flavorful dish that’s perfect for everyday cooking. Whether you’re cooking for a weeknight dinner or meal prepping for the week, this stir-fry is a delicious and nutritious choice!
This Stir-Fried Pork with Wood Ear Mushroom and Celery is a classic dish that’s easy to make, full of texture, and packed with umami. The crisp celery, chewy wood ear mushrooms, and tender pork come together in a savory, slightly thickened sauce that pairs beautifully with steamed rice.
Why You’ll Love This Recipe
Quick & easy – Ready in under 30 minutes, making it perfect for busy weeknights.
Deliciously savory – The combination of oyster sauce, soy sauce, and chicken broth gives the dish a rich umami flavor.
Great texture – The contrast between tender pork, crisp celery, and chewy wood ear mushrooms makes each bite satisfying.
Nutritious & balanced – Provides a good mix of protein, fiber, and vitamins.
What Are Wood Ear Mushrooms?
Wood ear mushrooms (Auricularia auricula-judae) are a type of edible fungus commonly used in Chinese cuisine. They have a dark brown to black color and are named for their ear-like shape. When dried, they appear brittle and crinkled, but after soaking, they become chewy, slightly crunchy, and gelatinous in texture.
Why Use Wood Ear Mushrooms in Stir-Fries?
Absorb Flavors Well – They are tasteless on their own. But they soak up whatever seasonings you cook them in, making every bite flavorful.
Unique texture – Their slightly crunchy, chewy consistency contrasts well with tender pork and crisp celery.
Nutrient-Rich – They are low in calories but high in fiber, antioxidants, and iron, making them a nutritious addition to your meal.
How to Prepare Wood Ear Mushrooms
1. Soak in warm water for at least 15 minutes until fully rehydrated and soft.
2. Rinse thoroughly to remove any grit or impurities.
3. Trim off any tough stems and cut into bite-sized pieces if necessary.
4. They’re now ready to be added to your stir-fry!
Stir-fried Pork with Wood Ear Mushrooms and Celery
Ingredients
- 15 g dried wood ear mushrooms
For the pork:
- 450 g pork loin or tenderloin
- 1 tsp soy sauce
- 1 tsp shaoxing wine
- 1 tsp oil
- ½ tsp sugar
- ½ tsp cornstarch
- ¼ tsp ground white pepper
For stir fry:
- 2 Tbsp cooking oil divided
- 3 cloves garlic minced
- 2 tsp fresh ginger grated
- 3 stalks celery
Seasoning:
- 80 g chicken stock
- 1 Tbsp oyster sauce
- 1 tsp soy sauce
- ½ tsp sugar
- ¼ tsp ground white pepper
Thickener:
- 2 tsp cornstarch
- 1 Tbsp water
Garnish:
- 1 stalk green onion thinly sliced
Instructions
Soak the mushrooms:
- Put the mushrooms in a large bowl because they are going to grow like 4 times in size. Pour hot boiling water to soak for 15 minutes (and watch them grow!)
- Once they have grown in size, discard soaking water. Cut off any tough stems and slice into 1/4-inch strips and set aside
Cut the celery:
- Remove the leaves and the white bottom parts of the celery. Cut the stalks into about 1/2-inch thick slices on a bias
Prepare the pork:
- Slice the pork against the grain into about 1/4-inch thick strips, about 2 inches long. Don't have to be exact, just to give you an idea
- Combine the pork with soy sauce, Shaoxing wine, oil, sugar, cornstarch, ground white pepper. Let them marinate for at least 15 minutes up to 24 hours. If marinating up to 24 hours, put them in the fridge. Just get them out from the fridge 30 minutes before you plan to start cooking
Start cooking:
- Combine cornstarch with water to make a slurry and set aside
- Combine all the ingredients for seasonings in the bowl and set aside. Get the sliced mushrooms, pork, and seasonings all within your reach before you start cooking
- Preheat a large wok or skillet over high heat. Once you start smoke starting to rise, add 1 Tbsp of oil, swirl the wok/skillet to coat. Add the pork slice, in one layer. Let them cook undisturbed for about 30 seconds and then stir fry them until they change color, almost cooked through and slightly charred on some spots, another 30 seconds or so. Remove from the wok or skillet and place on a large plate
- To the same wok, add another 1 Tbsp of oil. Add garlic and ginger. Use you spatula to scrap some of the bits and pieces from cooking the pork. Those add some flavor. Stir fry the garlic and ginger for about 30 seconds. Add the celery and stir fry for about 30 seconds or so
- Add the pork back into the work, followed by the seasonings. Stir fry for another 30 seconds. Make sure everything is well-combined. Have a taste and adjust seasonings if necessary. Add the cornstarch slurry and stir fry again. The sauce turns shiny and coats everything. Off the heat. Garnish with some thinly sliced scallion
To serve:
- Serve hot as part of a multi-course meal with cooked rice
*Nutrition facts are just estimates and calculated using online tools*
What cut of pork to use
Pork tenderloin or pork loin works best because they are lean yet tender when stir-fried. Slice thinly against the grain for the most tender texture.
Why Marinate the Pork?
1. The cornstarch, soy sauce, and oil in the marinade help keep the pork tender and juicy when stir-fried. It creates that velvety smooth texture. Some call this process velveting the meat
2. Shaoxing wine adds a subtle depth of flavor but can be substituted with dry sherry or omitted if necessary.
Important tips for good stir-fry
1. Use high heat – Stir-frying works best when using high heat to cook ingredients quickly.
2. Don’t overcrowd the pan – If your pan is small, cook the pork in batches to ensure even cooking.
3. Stir constantly – This prevents sticking and ensures even cooking.
Serving Suggestions
This dish pairs well with a variety of sides, including:
Steamed white or brown rice – A classic pairing that balances the savory flavors.
Garlic noodles or stir-fried lo mein – For a heartier meal.
Stir-fried greens (bok choy, Chinese broccoli, or spinach) – Adds extra veggies to your meal.
A drizzle of chili oil or a side of pickled vegetables – For those who love a bit of spice.
Make-ahead & storage tips
Meal Prep: This stir-fry can be made ahead and stored in an airtight container in the fridge for up to 3 days for quick meals.
Freezer: The dish can be frozen for up to 1 month, though the celery may soften slightly upon reheating.
Reheat: Warm it up in a pan over medium heat or microwave with a splash of broth to prevent drying out.
