Ingredients:
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Wild porcini mushrooms
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Olive oil, dried chili peppers, garlic slices, and slices of black pork (appropriate amounts)
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One bowl of refrigerated white rice
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Salt, light soy sauce, and ground pepper for seasoning
Cooking method:
-Soak the dried mushrooms in water for at least an hour, then strain and keep only a little bit of the mushroom water for later use.
-Add 2 tablespoons of olive oil to a pan/skillet under medium heat and wait for oil to get hot. You will know it's hot when the oil is bubbling or when it sizzles when you add ingredients to the oil.
-Add dried chili and garlic slices at the same time. Stir fry until garlic slices have just started to turn brown.
-Push garlic and chili to the side to make space for your pork slices and add the pork to the pan/skillet.
-Stir fry everything for 1-2 minutes, until the pork is more than halfway cooked through or just lost its red colouring.
-Add the soaked mushrooms and continue frying for half a minute.
-Make a well in the centre of the ingredients and add refrigerated rice into the centre.
-Add 2 tablespoons of mushroom water.
-Add 1 tablespoon of light soy sauce, a pinch of salt and pepper to taste, and stir fry for another one minute.
-Serve :)
Cook it with our fresh Yunnan porcini — and read our Yunnan mushrooms guide for more ways to enjoy them.
