Description
Tender pork stir-fried with celery and wood ear mushrooms in a savoury oyster-soy sauce, a quick and flavourful Chinese classic.
Ingredients
Units Scale
Pork
- 500 g pork loin or tenderloin, cut into strips
- 1 tsp soy sauce
- 2 tsp Shaoxing wine
- 1 tsp oil
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/4 tsp ground white pepper
- 1/4 cup dried wood ear mushrooms
- 3 stalks celery, cut into strips
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- Oil for cooking
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp ground white pepper
- 2 tbsp chilli oil
- 2 tsp cornstarch
- 1 tbsp water
Instructions
- Place dried mushrooms in a large bowl, cover with boiling water, and soak 15 minutes until rehydrated and expanded. Drain, remove tough stems, slice into strips, and set aside.
- Combine pork with soy sauce, Shaoxing wine, oil, baking soda, cornstarch, and white pepper. Let marinate at least 15 minutes or up to 4 hours in the fridge (bring to room temperature before cooking).
- Mix oyster sauce, soy sauce, sugar, white pepper, and chilli oil in a small bowl. Make cornstarch slurry by mixing cornstarch with water. Set both aside.
- Heat wok or skillet over high heat. Add 1 tbsp oil, then pork slices in a single layer. Sear 30 seconds undisturbed, then stir-fry until just cooked and slightly charred, about 1 minute. Remove and set aside.
- Add another 1 tbsp oil to the wok. Stir-fry garlic and ginger 30 seconds, then add celery. Stir-fry 30 seconds more. Add sliced mushrooms and cook briefly.
- Return pork to the wok, add the seasoning sauce, and stir-fry 30 seconds. Pour in cornstarch slurry, stir until sauce is glossy and coats everything. Remove from heat.
- Garnish with sliced spring onions if desired. Best enjoyed hot with steamed rice.