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Wood-Ear Mushroom & Pork Stir-Fry
木耳炒肉
木耳炒肉
Serves
2
Time
33 min
For
All phases
Po Po sayswhy we make this
“Wood ear (黑木耳) is one of the most-recommended ingredients of the month in tradition: iron-rich, supports circulation in TCM, and a clean savoury counterpoint to all the sweet tonic teas. Cheap, dried, lasts forever in the cupboard.”
Ingredients · 材料
At SeeWoo · Wing Yip
200g
Pork mince 猪肉碎
or thin pork-loin slices
20g (dried)
Dried wood-ear fungus 木耳
soaked 20 min, hard knots trimmed, torn into bite pieces
2 tsp
Old ginger 老姜
minced
1 clove
Garlic 蒜
minced
1.5 tbsp
Light soy sauce 生抽
1 tbsp
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
Shaoxing
1 tsp
Toasted sesame oil 麻油
1 stalk
Spring onions 葱
Method · 做法
1
Soak the wood ear in cold water 20 minutes until fully expanded. Trim hard knots, tear into bite pieces.
2
Heat 1 tbsp oil in a wok over high heat. Sweat the ginger and garlic for 30 seconds.
3
Add the pork. Stir-fry until just cooked, about 2 minutes.
4
Add the wood ear, soy, and Shaoxing. Toss for 2 to 3 minutes.
5
Drizzle with sesame oil. Garnish with spring onion. Serve with rice.
Herbs & safety · 安全
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.