Stir-fried Pork with Wood Ear Mushrooms and Celery
Servings: 4 servings
Calories: 263kcal
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!
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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
Serving: 1serving | Calories: 263kcal | Carbohydrates: 9g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 404mg | Potassium: 608mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
