Stir-Fried Tea Tree Mushrooms with Cured Pork
A savory stir-fry combining tender tea tree mushrooms with smoky cured pork, finished with fresh greens and a touch of sweetness. This home-style Chinese dish transforms dried mushrooms into something extraordinary.
Story
This dish transforms humble dried tea tree mushrooms into something truly special. The mushrooms soak up all the savory flavors from the cured pork and oyster sauce, while the pork gains tender texture from the quick stir-fry. A sprinkle of sugar at the end balances everything perfectly.
Ingredients
dried tea tree mushrooms
200g
cured pork belly (腊肉)
150g
garlic sprouts
100g
celery stalks
2
oyster sauce
2 tablespoons
sugar
1/2 teaspoon
vegetable oil
2 tablespoons
water
as needed
Instructions
1
Rehydrate the mushrooms
Place dried tea tree mushrooms in a bowl and cover with hot water. Let them soak for about 3 hours until fully softened. Drain well and squeeze out excess moisture. If the mushrooms are large, tear them into thinner strips for better texture.
2
Render the pork fat
Slice the cured pork into thin pieces. Heat oil in a wok over medium-high heat. Add the pork and cook, stirring occasionally, until the fat renders and the meat turns translucent around the edges. Transfer to a plate and set aside.
3
Stir-fry the mushrooms
Add the rehydrated mushrooms to the wok with the remaining pork fat. Stir-fry for 2-3 minutes until they start to brown. If you prefer softer mushrooms, add a splash of water and cover briefly to steam.
4
Combine and season
Add the garlic sprouts and celery to the wok. Pour in the oyster sauce and toss everything together. Return the cured pork to the pan, sprinkle the sugar over top, and give everything a final toss. Cook for another minute until all flavors meld. Serve immediately.
