Home-Style Dishes
Black Pork Stir-Fry with Zucchini, Cordyceps Flower and Cloud Ear Fungus
a nourishing everyday stir-fry; cordyceps flower is traditionally associated with supporting lung and kidney health
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.
Who it suits / who should be cautious
- Suitable for the whole family as a regular everyday dish.
- Cordyceps flower is considered a gentle tonic — appropriate for regular consumption by most adults.
Why these ingredients (the food-therapy logic)
- Cordyceps flower (chong cao hua): Contains cordyceps polysaccharides similar to those in wild cordyceps; traditionally associated with supporting lung and kidney function.
- Cloud ear fungus (yun er): Traditionally valued for supporting circulation and providing dietary fibre; low in calories and rich in minerals.
- Zucchini / Chinese marrow (cui yu gua): A mild, easily digestible summer vegetable; considered neutral in Chinese food nature.
- Black pork (hei tun): High-quality pork with a good fat-to-lean ratio; provides protein and iron.
Ingredients (2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Cordyceps flower, dried | 1 small handful (~10 g) | Soak until softened (~20 min) |
| Cloud ear fungus, dried | 1 small handful (~10 g) | Soak until softened; trim tough base |
| Spanish black pork or pork loin | 150 g (4 liang) | Sliced thinly |
| Zucchini | 1 medium | Washed, cut into pieces |
| Minced garlic | 1 teaspoon | |
| Light soy sauce | 1 tbsp | For marinade |
| Shaoxing rice wine | 1 tsp | For marinade |
| Cornstarch | 1 tsp | For marinade |
| Seasoning, oil | to taste | Salt, oyster sauce, or light soy sauce |
Method
- 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.
- Mix the pork slices with light soy sauce, Shaoxing wine, and cornstarch; marinate for 10 minutes.
- 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.
- 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.
- Return the pork to the wok, toss everything together for a moment, and plate immediately.
Bro Niu’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.
Published April 5, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
