Today I want to share a very simple stir-fry recipe. If you love Black Fungus, you would enjoy this dish. You can use Chicken instead of Pork for this dish. When I use Eggs for a stir-fry, I most likely cook it first separately with a generous amount of Oil, then return it at the end of cooking process. I believe it is the best way.


2 Servings


10g Dried Black Fungus
150g thinly sliced Pork Belly
2 Eggs
Salt & White Pepper
1 tablespoon Oil
50g Green Vegetable *e.g. Choy Sum, Bok Choy, Spinach, etc.
Finely chopped Spring Onion
Crispy Chilli Oil *I added ‘Lao Gan Ma’ brand Crispy Chilli Oil

1/2 tablespoon Soy Sauce
1/2 tablespoon Oyster Sauce *OR extra Soy Sauce
1 tablespoon Sake (Rice Wine)
1 small clove Garlic *grated
1/2 teaspoon grated Ginger
A few drops Sesame Oil

  1. Soak Dried Black Fungus in water in a small bowl until softened. You can use hot water to speed up. Wash very well, drain, and cut in half if large.
  2. Combined all the Sauce ingredients in a small bowl.
  3. Cut thinly sliced Pork into 4-5cm pieces and lightly season with Salt & White pepper. Whisk Eggs in a bowl and lightly season with Salt & White Pepper. Prepare everything before you start cooking.
  4. Heat Oil in a frying pan over medium heat and cook Egg into soft scrambled Egg. Return to the bowl that you used to whisk Eggs.
  5. Add Pork to the pan and cook until slightly browned. Add softened Black Fungus and hard parts of Green Vegetable, stir for a few minutes, then add soft parts of the Green Vegetable and the sauce, and stir. Return the Egg and combine.
  6. Add some finely chopped Spring Onion and Crispy Chilli Oil on top, and enjoy.