Savory Pork and Wood Ear Stir Fry

If you’re on the hunt for a weeknight meal that punches way above its weight in flavor and texture, you’ve just found your new favorite. This stir-fry is a delightful introduction to the magic of simple, well-executed home cooking. It’s a dish I turn to again and again because it comes together in under an hour, requires no special culinary degrees, and delivers a taste that is both comforting and exciting. The process is a straightforward stir-fry, but the result is anything but ordinary. You get incredibly tender, savory slices of pork nestled against the uniquely firm, yet yielding, bite of wood ear mushrooms, all coated in a light, glossy sauce. It’s an easy-to-master recipe that will make you feel like a stir-fry pro in your own kitchen.

Gather Your Ingredients

Here’s what you’ll need to create this fantastic dish. Don’t be intimidated by any unfamiliar names; everything is easy to find at an Asian market or online, and I’ve included simple swaps you can find at any major supermarket.

For the Main Event:

• Lean Pork: About 1/2 pound (225g), such as pork loin or tenderloin.
• Dried Wood Ear Mushrooms: A large handful, about 1/2 cup (15g). These are also known as black fungus. You can find them in the dried goods or international aisle. Substitution: If you can’t find them, about 1.5 cups of fresh shiitake or cremini mushrooms, thinly sliced, will work, though they will have a softer texture.
• Green Onions: 2-3 stalks, also known as scallions.
• Peanut Oil: About 3 tablespoons, for stir-frying. Substitution: Any neutral-flavored oil with a high smoke point, like canola, grapeseed, or vegetable oil, is a perfect substitute.

For the Marinade & Sauce:

• Cornstarch: 1 tablespoon. This is the secret to getting that velvety texture on the pork.
• Oyster Sauce: 2 tablespoons, divided. This is a thick, savory sauce that adds a deep umami flavor. It’s widely available in the international section of most supermarkets.
• Light Soy Sauce: 1 tablespoon. This is used in the marinade for its salty, savory flavor. It’s the standard “soy sauce” you likely already have. The original recipe calls for “老抽(lǎo chōu)”, which I’ve separated into two common types for clarity and better results.
• Dark Soy Sauce: 1 teaspoon (optional). This is less salty and slightly sweeter than light soy sauce, used primarily for adding a rich, dark color to the finished dish. If you don’t have it, your dish will just be lighter in color—still delicious!
• Salt: 1/2 teaspoon, or to taste.

Step by Step to Stir Fry Perfection

This recipe moves fast once you start cooking, so having everything prepped and ready to go is key—a practice known as mise en place.

1. First, bring your wood ear mushrooms back to life. Place the dried mushrooms in a medium bowl and cover them completely with warm water. Let them soak for about 30-45 minutes until they’ve fully expanded, softened, and feel pliable. Once rehydrated, give them a good rinse and trim off any tough, woody stems at the base. Gently pat them dry.

2. While the mushrooms are soaking, prepare the pork. Pat the pork loin dry and slice it thinly against the grain into bite-sized pieces. Slicing against the grain ensures the pork will be wonderfully tender, not chewy.

3. Now for the marinade, which creates a “velvet” coating that locks in moisture. In a bowl, combine the pork slices with the cornstarch, 1 tablespoon of oyster sauce, and the light soy sauce. Use your hands or chopsticks to mix until every piece is evenly coated. Finally, add 1 tablespoon of peanut oil and mix again. The oil helps to seal in the marinade and prevent the pork from sticking to the pan. Set aside.

4. Prepare your aromatics. Wash the green onions and slice them thinly. Keep them ready for the final step.

5. Place a wok or a large skillet over medium-high heat. Add the remaining 2 tablespoons of peanut oil and let it get hot. You’ll know it’s ready when it shimmers. Carefully add the marinated pork to the pan, spreading it in a single layer.

6. Let the pork sear for about a minute without moving it, then begin to stir-fry. Cook until the pork is no longer pink and is just cooked through, about 2-3 minutes total.

7. Add the rehydrated wood ear mushrooms to the pan. Toss everything together and stir-fry for another minute to combine the flavors.

8. Time to season! Add the remaining 1 tablespoon of oyster sauce, the salt, and the optional dark soy sauce for color.

9. Continue to stir-fry for another minute, ensuring the sauce coats everything beautifully and the flavors meld together.

10. Turn off the heat and toss in the sliced green onions.

11. Give it one final, quick toss to distribute the fresh onions. Their residual heat will wilt them slightly while keeping their bright, fresh flavor.

12. And you’re done! Transfer the stir-fry to a serving plate immediately.

A Deliciously Simple Masterpiece

The beauty of this dish lies in its harmony of textures and savory flavors. The pork, made incredibly tender by the simple marinade, practically melts in your mouth. This is contrasted perfectly by the wood ear mushrooms, which have a fantastic, slightly crunchy and chewy texture that’s so satisfying to eat. All of it is brought together by a simple, glossy sauce that’s savory and rich without being heavy. Serve this stir-fry piping hot over a bowl of fluffy steamed rice for a complete and utterly delicious meal. It’s a testament to the fact that you don’t need a long list of ingredients or complicated techniques to create something truly special.

I encourage you to give this recipe a try; it’s a wonderful way to expand your cooking repertoire with a dish that’s both authentic in spirit and accessible to all. Let me know how it turns out in the comments below—I’d love to hear about your stir-fry success