Jew’s ear is one of the rare mushrooms which is available all year round. It often gets a bad press, but a close relative, cloud ear- or wood ear fungus (Auricularia polytricha), is heavily used in oriental cooking.
Its slightly gelatinous texture is perfect in conjunction with pork and spring onions. You can always shred it finely to sidestep any problems you may have with its ‘feel’ in the mouth.
300g Pork tenderloin
200g Jews ear
1 Bunch spring onions
3 Cloves garlic
1 Red chilli (seeded and finely chopped)
4 tbsn Sweet chilli sauce
1 tbsn Toasted sesame oil
Cut the pork into small medallions about 1 cm thick. Brown on both sides in the oil, add the shredded mushrooms and stir-fry for a few minutes, add the finely chopped garlic, chilli and spring onions, then pour in the chilli sauce and stir to coat. When it begins to bubble, stir in the warm noodles and serve.