My Take on Chinese Comfort Food: Ground Pork and Black Mushrooms

My Take on Chinese Comfort Food: Ground Pork and Black Mushrooms

(serves 2-4)


This is my take on the pork that is used as filling for lotus leaf wraps at dim sum places.  I know it probably has nothing to do with the original dish, but served over sticky rice it is simply divine!


4 dried Chinese  black mushrooms

1 lb. ground pork

1 Tbs. Chinese rice wine (dry sherry works)

1 tsp cornstarch

1 clove garlic, chopped

1 Tbs. Chinese rice wine

2 Tbs. light soy sauce

1  ½ tsp. cornstarch dissolved in 1 Tbs. water

2 Tbs. vegetable oil

½ tsp. sesame oil

Freshly ground black pepper, to taste



  • Soak the dried mushrooms in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.
  • Mix 1 Tbs. rice wine and 1 tsp. cornstarch and add to pork.  Marinate for 20 minutes.
  • In a small bowl, combine the rice wine, soy sauce and cornstarch and water mixture.
  • Heat a wok and add vegetable oil. Add the garlic and stir-fry until aromatic (about 30 seconds). Add the pork and cook until white.
  • Add the mushrooms. Stir-fry for a minute. Re-stir the sauce mixture and add in the middle, stirring quickly to thicken. Season with pepper, to taste.
  • Cook for 1 to 2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Cool.
  • Serve over sticky rice


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