Sautéed Matsutake Mushrooms with Bean Curd Sticks

Name: Sautéed Matsutake Mushrooms with Bean Curd Sticks
Total time: 35 min
Ingredients: 200g dried bean curd sticks (豆笋); 30g dried matsutake mushrooms; 150g pork tenderloin, thinly sliced; 1 tablespoon cornstarch; 1 tablespoon light soy sauce; 1 teaspoon sugar; 2 tablespoons (divided) cooking oil; 2 cloves garlic, minced; 1 inch ginger, sliced; 2 stalks green onion, chopped; to taste salt

A quick stir-fry featuring tender pork, silky matsutake mushrooms, and chewy bean curd sticks. The matsutake have an incredible aromatic, almost pine-like fragrance that pairs beautifully with the subtle savory notes of the bean curd sticks. This dish comes together in under 30 minutes once the ingredients are soaked and prepped.

35 min

Medium

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Sautéed Matsutake Mushrooms with Bean Curd Sticks

Story

This recipe uses dried matsutake mushrooms and dried bean curd sticks, both of which require advance soaking. The soaking time is hands-off, so plan ahead. The result is a fragrant, comforting stir-fry with wonderful textural contrast.

Ingredients

dried bean curd sticks (豆笋) 200g

dried matsutake mushrooms 30g

pork tenderloin, thinly sliced 150g

cornstarch 1 tablespoon

light soy sauce 1 tablespoon

sugar 1 teaspoon

cooking oil 2 tablespoons (divided)

garlic, minced 2 cloves

ginger, sliced 1 inch

green onion, chopped 2 stalks

salt to taste

Instructions

Soak the ingredients

Place dried bean curd sticks in a large bowl and cover with cold water. Soak for at least 8 hours or overnight. In a separate bowl, cover dried matsutake mushrooms with cold water and soak for 1 hour. Both will double or triple in size.

Prepare the pork

Cut pork tenderloin into thin strips. In a bowl, combine pork with cornstarch, soy sauce, and sugar. Mix well with your hands until the liquid is absorbed. Add 1 tablespoon of oil and toss to coat—this seals in moisture and keeps the pork tender.

Prep the vegetables

Drain and rinse the soaked bean curd sticks, then cut into thin strips or bite-sized pieces. Drain the matsutake mushrooms, rinse gently a few times to remove any grit or sand, then squeeze out excess water. Set both aside.

Stir-fry the dish

Heat 1 tablespoon oil in a wok or large skillet over high heat. Add pork and stir-fry until just cooked through, about 2 minutes. Remove and set aside. Add remaining oil to the wok, then sauté garlic and ginger for 30 seconds until fragrant. Add matsutake mushrooms and cook for 1 minute, stirring constantly. Add bean curd sticks and return pork to the wok. Stir-fry together for 2-3 minutes until heated through. Season with salt to taste.