Stir-Fried Pork Slices with Cloud Ear Fungus and Celery

Name: Stir-Fried Pork Slices with Cloud Ear Fungus and Celery
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Chinese
Ingredients: 240 g pork; 1/4 celery; 1 cloud ear fungus; 2 scallion whites (cut into segments); 1 clove garlic (minced); 6 slices cooked bamboo shoot slices; 1 tbsp wine; salt, a pinch; 1 tbsp oil; 1 tbsp oyster sauce (seasoning); 1 tsp light soy sauce (seasoning); 1/2 tsp sugar (seasoning); 1/2 tsp vegetable powder (seasoning); salt and oil (seasoning), to taste

A Zhejiang-style stir-fry offering vibrant color, rich aroma, balanced flavor, and pleasing texture.

23 min

Easy

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Stir-Fried Pork Slices with Cloud Ear Fungus and Celery

Ingredients

pork 240 g

celery 1/4

cloud ear fungus 1

scallion whites (cut into segments) 2

garlic (minced) 1 clove

cooked bamboo shoot slices 6 slices

wine 1 tbsp

salt a pinch

oil 1 tbsp

oyster sauce (seasoning) 1 tbsp

light soy sauce (seasoning) 1 tsp

sugar (seasoning) 1/2 tsp

vegetable powder (seasoning) 1/2 tsp

salt and oil (seasoning) to taste

Instructions

Step 1

Slice the pork, mix with the seasonings, and marinate briefly.

Step 2

Strip the strings from the celery and slice it. Soak the cloud ear fungus in hot water until softened, remove the stems, and rinse clean.

Step 3

Heat the oil, add the celery over high heat with salt, and stir-fry until the color changes, then remove.

Step 4

Heat the wok and sauté the garlic until fragrant. Add the pork and stir-fry until it turns white, then add the cloud ear fungus, celery, and scallion segments, splash in the wine, add the bamboo shoot slices, quickly combine, cover, and simmer briefly, then stir-fry until cooked through and plate.