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21 December 2012,01:57 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Soak the dried fungus in boiling-hot water for 3- 4 minutes or until soft, then drain.
  • Remove and discard the hard stalks and roughly chop.
  • Heat the oil in a wok or large frying pan. Stir-fry the garlic over a medium heat for 1 - 2 minutes or until lightly browned.
  • Add the pork and onion and stir-fry for 4 - 5 minutes or until the pork is cooked.
  • Add the water chestnut, ginger, fungus, stock or water, fish sauce, oyster sauce and spring onions.
  • Stir-fry for another 2 - 3 minutes.
  • Spoon on to a warm serving plate, then sprinkle with ground white pepper, coriander and chili slices.
  • Taste and adjust the seasoning. 


  • Dried black fungus 
  • 4 tablespoons Cooking oil
  • 4 Garlic cloves , finely chopped
  • 1 kg Pork fillets , finely sliced
  • 2 Red onions thinly sliced
  • 350 grams Water chestnuts drained and sliced
  • Fresh root ginger peeled, finely shredded
  • 8 tablespoons Vegetable stock or water 
  • 2 tablespoons Fish sauce 
  • 2 tablespoons Oyster sauce 
  • 4 Spring Onions 
  • Ground white pepper to garnish
  • Coriander leaves to garnish
  • A few slices Red chili

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