Chilli-flavoured pork







Cook Time

25-30 Min


  • 2 tablespoons dried wood ear mushrooms
  • 250g/9oz pork fillet, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon cornflour, mixed with 1 1⁄2 teaspoons water to form a paste
  • 3 tablespoons vegetable oil
  • 1 garlic clove, finely chopped
  • 1⁄2 teaspoon finely chopped fresh root ginger
  • 2 spring onions, finely chopped, with the white and green parts separated
  • 2 celery sticks, thinly sliced
  • 1⁄2 teaspoon granulated sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon chilli sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon rice wine
  • a few drops of sesame oil
  • Soak the wood ear mushrooms in warm water for about 20 minutes, then rinse in cold water until the water is clear. Drain well, then cut into thin shreds.
  • Mix the pork in a bowl with a pinch of salt and about half the cornflour paste until well coated.
  • Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the pork and stir-fry for about 1 minute until the colour changes, then remove with a slotted spoon and set aside until needed.
  • Add the remaining oil to the wok and heat. Add the garlic, ginger, the white parts of the spring onions, the wood ears and celery, and stir-fry for 1 minute.
  • Return the pork strips to the wok together with the remaining salt, sugar, soy sauce, chilli sauce, vinegar and wine. Blend well and continue stirring for another minute.
  • Finally, add the green parts of the spring onions and blend in the remaining cornflour paste and sesame oil. Stir until the sauce has thickened. Transfer the chilli-flavoured pork to a warmed serving dish, and serve immediately.
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