Stir-fried Pork with Wood Ear Mushrooms and Celery

Tender pork stir-fried with celery and wood ear mushrooms in a savoury oyster-soy sauce, a quick and flavourful Chinese classic.  Tender pork, crisp celery, and chewy wood ear mushrooms come together in a quick stir-fry that’s all about texture and savoury depth. #StirFry

There’s something deeply satisfying about the simplicity of a stir-fry. It’s quick, it’s versatile, and it always delivers bold flavour with minimal fuss. This Stir-fried Pork with Wood Ear Mushrooms and Celery is one of those dishes that I find myself turning to often. It has all the things I love in a weeknight dinner: a short cooking time, a good balance of textures, and flavours that demand nothing more than a bowl of freshly steamed rice.

The combination of crisp celery, chewy wood ear mushrooms, and tender pork makes this dish a little different from the usual stir-fries. While it may not be as flashy as a sweet-and-sour pork or as indulgent as a plate of char siu, it holds its own by being wholesome, balanced, and full of umami. It’s comfort food of another kind, the type that satisfies without weighing you down.

The Beauty of Wood Ear Mushrooms

Wood ear mushrooms, or hei mu er (黑木耳) in Mandarin, are a staple in many Chinese dishes. They don’t have a strong flavour of their own, but what they bring to the table is texture. Slightly crunchy, with a delicate chew, they make every bite more interesting. I love how they absorb sauces while still keeping their bite.

Traditionally, they’ve been used in Chinese medicine as well, prized for their health benefits, particularly their fibre content and supposed ability to “cool” the body. In the kitchen, though, I value them for the way they stretch a dish, light, low in calories, yet substantial enough to make the meal feel hearty.

When soaked, dried wood ear mushrooms expand dramatically, almost magically quadrupling in size. That transformation alone is enough to impress, and once they hit the wok, they bring an earthy undertone that balances the savoury pork.

Celery in Chinese Cooking

Celery is another key element here. While in Western cooking celery is often relegated to the background, used for stocks and soups, in Chinese cuisine it is celebrated as a main ingredient. Its crisp texture and bright flavour provide the perfect contrast to richer, more savoury ingredients. When stir-fried quickly, it retains a wonderful crunch that pairs beautifully with tender pork.

Together, pork, celery, and wood ear mushrooms form a triad of textures, soft, crisp, and chewy, that make this stir-fry so enjoyable.

Technique Makes All the Difference

Like many Chinese stir-fries, the magic lies in the preparation. The pork is marinated with Shaoxing wine, oyster sauce, soy, and just a pinch of baking soda to tenderise the meat, giving you that velvety bite that is the hallmark of good Chinese cooking. After a quick sear, the pork is set aside so it doesn’t overcook, while garlic, ginger, and celery are stir-fried in the same wok, picking up all those savoury bits left behind.

The sauce is a simple mix of oyster sauce, soy, a hint of sugar, and chilli oil for heat. To bring it all together, a quick cornstarch slurry thickens the sauce so it clings to every piece of pork, celery, and mushroom. The end result? A glossy stir-fry that feels restaurant-worthy but is surprisingly easy to pull off at home.

A Little History on Wood Ear Mushrooms

Wood ear mushrooms (Auricularia auricula-judae), also called black fungus, cloud ear, or tree ear mushrooms, have been part of Chinese cuisine for over a thousand years. They grow naturally on the bark of elder trees and have been valued in both cooking and traditional medicine. In Chinese herbal practice, they’re believed to improve circulation, aid digestion, and “cool the blood.”

Culinary-wise, they’re prized not for bold flavour but for texture, the crunchy-chewy bite they retain even after long cooking makes them a favourite in stir-fries, soups, and hot pots. Their ability to soak up sauces while staying firm means they often act as a “flavour sponge,” extending dishes without making them heavy.

Symbolically, wood ear mushrooms are sometimes included in celebratory dishes during the Lunar New Year. Their dark, glossy appearance is associated with wealth and prosperity, and because they grow abundantly on trees, they’re also linked to longevity and resilience.

So, while they may look humble, these mushrooms carry with them centuries of tradition, nourishment, and meaning, all while adding a delightful crunch to the plate.

Everyday Cooking at Its Best

What I like most about this dish is how adaptable it is. You can play around with the vegetables, snow peas, bell peppers, or even baby corn would work. If you’re not a fan of spice, you can skip the chilli oil altogether, or if you’re like me, you can add a little extra to turn up the heat.

For me, this dish is a reminder of why I love cooking. It’s not complicated, but it brings together familiar flavours in a way that makes an ordinary dinner feel a little more special.

Served with rice, it makes a complete meal. Simple, delicious, and quick, exactly what a stir-fry should be.