Black Pork Stir-Fry with Zucchini, Cordyceps Flower and Cloud Ear Fungus

Why people make this dish

This quick stir-fry uses cordyceps flower in place of the more familiar dried lily flower — once rehydrated, it has a similar soft, slightly chewy texture, and the result is a surprisingly delicious, lightly savoury dish. Cordyceps flower (Cordyceps militaris) is closely related to the revered Cordyceps sinensis and contains cordyceps polysaccharides; it is traditionally said to support the lungs and kidneys and is a much more affordable everyday option than the wild variety. It can be used in soups, steamed dishes, or stir-fries. Combined with cloud ear fungus, which is widely valued for circulation support, this is a simple dish that quietly earns its place on a wellness-minded table.

Method

1. Soak cordyceps flower and cloud ear fungus in cold water for about 20 minutes until softened. Trim the tough base from the cloud ear and drain both.
2. Mix the pork slices with light soy sauce, Shaoxing wine, and cornstarch; marinate for 10 minutes.
3. Heat a little oil in a wok over high heat. Stir-fry the garlic briefly until fragrant, then add the pork slices and stir-fry until just cooked; remove from the wok and set aside.
4. Leave a small amount of oil in the wok, then add the zucchini, cordyceps flower, and cloud ear in sequence. Stir-fry briefly, add a splash of wine, seasoning, and a little water. Cook until the sauce thickens.
5. Return the pork to the wok, toss everything together for a moment, and plate immediately.

Nourilo’s Tips

If Spanish black pork is not available, regular pork loin (sliced) works just as well and will be equally tender. Cordyceps flower can also be used in soups or steamed with silken tofu for a lovely summery dish.