Wood Ear Mushroom & Pork Stir Fry

Savory, aromatic, and rich with umami — a bold way to showcase wood ear mushrooms
Wood Ear Mushroom & Pork Stir Fry

Ingredients
½ oz dried wood ear mushrooms
2 cups beef stock
1 teaspoon five spice powder
1 teaspoon hoisin sauce
1 teaspoon soy sauce
1 teaspoon garlic, minced
1 tablespoon sesame oil
1 tablespoon scallions, chopped
1½ lbs pork tenderloin (cooked or leftover, sliced thin)
1½ tablespoons arrowroot (mixed with ⅓ cup water)

👩‍🍳 Instructions

1. Prepare the Mushrooms
Place dried wood ear mushrooms in a pot with beef stock.
Add five spice powder, hoisin sauce, soy sauce, and garlic.
Bring to a boil, then reduce heat and simmer for about 45 minutes.
Remove mushrooms, discard any tough stems, and slice into thin strips.

2. Stir Fry
Heat a wok or large skillet over medium-high heat.
Add sesame oil, then pork and scallions.
Stir fry briefly until heated through.

3. Combine & Finish
Add the cooked mushrooms and remaining liquid to the pan.
Simmer for about 5 minutes.
Stir in the arrowroot mixture and cook until the sauce thickens.

💡 Serving Ideas
Serve over steamed rice or noodles
Add bok choy or snap peas for color and texture

“Asian-Inspired Wood Ear Stir Fry”