Home-styleEasy 15 min serves 2

Wood Ear Mushroom Shredded Pork (木耳炒肉丝)

Name: Wood Ear Mushroom Shredded Pork (木耳炒肉丝)
Total time: 15 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: pork tenderloin, julienned; dried wood ear mushrooms, rehydrated and torn; light soy sauce; Shaoxing wine; cornstarch; garlic cloves, minced; neutral oil; salt

木耳炒肉丝 · mù ěr chǎo ròu sī

家庭快手版 · Home version: Home version uses rehydrated dried wood ear mushrooms for convenience.

Mù ěr — wood ear mushroom — is a staple of Chinese home cooking, prized for its satisfying crunch.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Quick & Easy Healthy & Light

Ingredients

pork tenderloin, julienned猪里脊切丝🛒 local200 g
dried wood ear mushrooms, rehydrated and torn干木耳（泡发撕小朵）🏮 asian15 g dried (~100 g rehydrated)
light soy sauce生抽🏮 asian1 tbsp
Shaoxing wine料酒🏮 asian1 tbsp
cornstarch玉米淀粉🛒 local1 tsp
garlic cloves, minced蒜末🛒 local2 cloves
neutral oil食用油🛒 local2 tbsp
salt盐🛒 local¼ tsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Soak dried wood ear mushrooms in warm water for 20 minutes until plump. Tear into bite-size pieces. Rinse well.
🔍 Look for 20 分钟 · 20 minutes
Visual: 木耳乌黑胶质、完全舒展Mushrooms are black, gelatinous, and fully expanded
You know it's right when: No hard or crunchy centers remaining
2Cut pork into 4 cm × 3 mm strips. Toss with Shaoxing wine and cornstarch. Rest 10 minutes.
🔍 Look for 10 分钟 · 10 minutes
Visual: 肉丝裹上晶莹浆液Pork coated in glossy slurry
You know it's right when: Surface is tacky
3Heat oil in a wok over high heat. Add pork and sear 30 seconds. Stir-fry until white.
🔍 Look for High heat 30-45 秒 · 30-45 seconds
Visual: 肉丝边缘变白，肥肉出油Pork edges opaque white, fat rendered
You know it's right when: Pork sizzles and releases from pan
4Add garlic and wood ear mushrooms. Stir-fry 1 minute until mushrooms are hot and slightly crispy at edges.
🔍 Look for High heat 1 分钟 · 1 minute
Visual: 木耳油亮，边缘微卷Mushrooms glisten and edges begin to curl slightly
You know it's right when: Mushrooms make a characteristic crackling sound
5Add soy sauce and salt. Toss 15 seconds. Serve immediately.
🔍 Look for
Visual: 油亮均匀，无积汁Glossy, everything well-coated, no pooling liquid
You know it's right when: Aromatics are fragrant, not burnt

Tips

· Rehydrate wood ear mushrooms in warm (not hot) water — hot water makes them slimy.
· Wood ear mushrooms have an incredible crunch that holds up well to high-heat stir-frying.
· This dish pairs beautifully with congee or plain steamed rice.
· Wood ear mushrooms are rich in iron and known in TCM for blood-cleansing properties.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide