Stir-fried Pork Shreds with Black Fungus and Bean Sprouts

Name: Stir-fried Pork Shreds with Black Fungus and Bean Sprouts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 100g mung bean sprouts; 100g soaked black fungus (picked clean, sliced into thin shreds); 100g lean pork (washed, sliced into shreds, mixed with light soy sauce and water starch); a pinch minced ginger; 50g soaked yuba (washed, cut into diagonal shreds); 1 tbsp light soy sauce; 1 tbsp water starch; 1 tsp sesame oil; to taste salt

A dish of stir-fried shredded pork with soybean sprouts, black fungus, and dried tofu skin, finished with a cornstarch slurry and a drizzle of sesame oil.

25 min

Easy

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Stir-fried Pork Shreds with Black Fungus and Bean Sprouts

Ingredients

mung bean sprouts 100g

soaked black fungus (picked clean, sliced into thin shreds) 100g

lean pork (washed, sliced into shreds, mixed with light soy sauce and water starch) 100g

minced ginger a pinch

soaked yuba (washed, cut into diagonal shreds) 50g

light soy sauce 1 tbsp

water starch 1 tbsp

sesame oil 1 tsp

salt to taste

Instructions

Step 1

Soak the black fungus, pick it clean and slice into thin shreds; wash the soaked yuba and cut into diagonal shreds; wash the lean pork and slice into shreds, then mix well with light soy sauce and water starch.

Step 2

Heat oil in a pan over medium heat, add minced ginger and stir-fry until fragrant. Add the pork shreds and stir-fry to separate, then add mung bean sprouts and black fungus shreds and stir-fry together. Add a small amount of water, then add salt and yuba shreds, stir well to combine.