Stir-Fried Pork Fillet with Chilli & Black Fungi

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Very simple and very straightforward, this is a classic stir-fry that will work well with beef, chicken and even some fish pieces. If you can’t get fresh black fungi, use dried; just soak them for 30 minutes before use. Or, if both prove difficult to find, use fresh shiitake or oyster mushrooms. The salted chillies add an interesting flavour but, by all means, use hot bean paste.


  • 300 g (10½ oz) pork fillet, sliced into thin strips
  • 100 ml ( fl oz) peanut oil
  • 1 large clove garlic, finely sliced
  • 1 tablespoon julienned ginger
  • 1 small Spanish onion, finely sliced
  • 1 small handful of black fungi, torn into pieces
  • 2 tablespoons chopped salted chillies
  • 2 tablespoons shaoxing
  • 1 tablespoon light soy sauce
  • ½ teaspoon sugar
  • 1 spring onion (scallion), cut into julienne


Heat a wok until just smoking. Add 3 tablespoons of the peanut oil to the wok and, when hot, add the meat in two batches, stir-frying until almost cooked but still pink. Remove the pork and pour off any excess oil.

Reheat the wok until almost smoking and add the remaining 2 tablespoons of peanut oil, then add the garlic, ginger and onion and stir-fry until fragrant. Add the black fungi and salted chillies and continue to stir-fry for a couple of seconds more. Add the shaoxing, soy sauce and the sugar and return the pork to the wok. Stir until heated through, then spoon the pork onto a plate and sprinkle with spring onion. Leave the sauce on the heat and allow it to reduce a little and thicken, then pour over the pork before serving.