Wood Ear Mushroom Shredded Pork (木耳炒肉丝)

木耳炒肉丝

Wood Ear Mushroom Shredded Pork (木耳炒肉丝) — Home-styleNorth China (华北) home cooking.

Ingredients

• pork tenderloin, julienned
• dried wood ear mushrooms, rehydrated and torn
• light soy sauce
• Shaoxing wine
• cornstarch
• garlic cloves, minced
• neutral oil
• salt

Instructions

1. Soak dried wood ear mushrooms in warm water for 20 minutes until plump. Tear into bite-size pieces. Rinse well. (Mushrooms are black, gelatinous, and fully expanded)
2. Cut pork into 4 cm × 3 mm strips. Toss with Shaoxing wine and cornstarch. Rest 10 minutes. (Pork coated in glossy slurry)
3. Heat oil in a wok over high heat. Add pork and sear 30 seconds. Stir-fry until white. (Pork edges opaque white, fat rendered)
4. Add garlic and wood ear mushrooms. Stir-fry 1 minute until mushrooms are hot and slightly crispy at edges. (Mushrooms glisten and edges begin to curl slightly)
5. Add soy sauce and salt. Toss 15 seconds. Serve immediately. (Glossy, everything well-coated, no pooling liquid)