Hunan Stir-fried Pork with Spring Bamboo Shoots and Black Fungus

Prepare the ingredients: Slice the pork tenderloin thinly. Slice the fresh spring bamboo shoots. Soak the dried black fungus in warm water for 15 minutes until softened, then drain and slice. Mince the garlic and ginger. Cut the green onions into sections and the dried red chilies into pieces.

Marinate the pork: In a bowl, combine the pork slices with 1 teaspoon soy sauce, Shaoxing wine, white pepper, and a pinch of salt. Mix well and let marinate for 10 minutes.

Blanch the bamboo shoots: Bring a pot of water to boil, add the bamboo shoot slices, and blanch for 2 minutes to remove any bitterness. Drain and set aside.

Stir-fry the aromatics: Heat 1 tablespoon of cooking oil in a wok or large skillet over high heat. Add the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant.

Cook the pork: Add the marinated pork slices to the wok. Stir-fry for 2-3 minutes until the pork is cooked through and lightly browned. Remove the pork from the wok and set aside.

Stir-fry the vegetables: Add the remaining 1 tablespoon of oil to the wok. Add the blanched bamboo shoots and sliced black fungus. Stir-fry for 2 minutes until heated through and slightly tender.

Combine and season: Return the cooked pork to the wok. Add the green onion sections, remaining soy sauce, dark soy sauce, and sugar. Stir-fry everything together for 1-2 minutes until well combined and the sauce coats the ingredients.

Finish and serve: Taste and adjust seasoning with salt if needed. Transfer to a serving plate and serve hot with steamed rice.