Pork Stir-Fry with Bamboo Shoots


10 Minutes


10 Minutes




In this recipe, I mixed garlic and ginger to flavour the stir-fry. I added chilli bean paste for a spicier flavour, which is a personal preference. Sliced the black fungus into thin strips, just like the pork loin and used canned bamboo shoots in strips so my dish has the same consistency with thinly sliced ingredients.

I added some dried black fungus, which has good health benefits, especially for people who have high blood pressure and high LDL cholesterol. It’s not that I have either one of this health issue, but I like to share with you that it is good for you. I usually use shiitake mushrooms if I want to add mushrooms in my Chinese dish because it is meatier and has a stronger flavour. But, I enjoy the black fungus for it’s rubbery, chewy and jelly-like texture making the dish interesting.

Pork Stir-Fry with Bamboo Shoots


  1. Cut pork into small bite pieces and marinade

  2. Soak dried black fungus to reconstitute the fungus. Then rinse, clean, dry and cut into thin strips

  3. Prepare the other ingredients

  4. Make the sauce

  5. Fry the ingredients and pork then add bamboo shoots and black fungus and the sauce mixture

  6. Remove and plate

How to make

Soak dried black fungus in hot water for at least 30 minutes to reconstitute the fungus. Then drain the water, wash and rub any dirt off each of the fungus under running tap water or in a bowl of clean water. Dry on kitchen paper towel then slice into thin strips. Discard any woody stem bit of the fungus.

Slice the pork loin into thin strips. Marinade with 1 teaspoon light soy, 1 tablespoon Chinese cooking wine, 1 teaspoon sesame oil, 1 tablespoon cooking oil, 1 teaspoon corn starch, a pinch of salt and 1 egg white for 1 hour.

Open the canned bamboo shoots. Drain and wash the bamboo shoots under cold tap water. Set aside 1 cup to use. If there is any remaining bamboo shoots, cover with cling wrap. It should keep in the fridge for 2 days.

Slice the ginger into thin strips. Set aside.

Mince the garlic. Set aside.

Prepare the sauce in a bowl by mixing 1 cup chicken stock with 2 tablespoons Chinese cooking wine, 2 tablespoons Chinkiang black vinegar, 1 teaspoon light soy, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon corn starch, a pinch of salt (adjust to taste). Set aside. Note that some Chinese chilli bean paste is already salty.

Heat a cup of cooking oil in a hot wok or pan. Once the oil is hot, toss in ginger first, follow by garlic and then the chilli bean paste. Stir-fry for 1 minute until fragrant.

Add the marinated pork. Spread out evenly and leave undisturbed for 30 seconds. Then stir-fry a few times before adding the bamboo shoots and reconstituted black fungus. Stir fry for 1 minute before adding the sauce mixture. Mix through evenly and stir fry for another minute or so until pork is cooked then turn off the heat.

Remove and plate the dish.



Share Recipe


  • 1 pork loin (about 360gm)

  • 3 cloves of garlic

  • 1 thumb size fresh ginger

  • 1 cup canned bamboo shoots (in strips)

  • 1/2 cup dried black fungus / cloud ear fungus

  • 1 egg

  • light soy

  • Chinkiang black vinegar

  • Chinese cooking wine

  • sesame oil

  • chili bean paste

  • corn starch

  • chicken stock

  • salt and sugar