Spicy Pork and Mushroom Bowl

• 3 tablespoons dried woodear mushrooms, rehydrated
• 1 tablespoon avocado oil
• 2 tablespoons garlic, minced
• 1½ tablespoons ginger, minced
• 1 lb ground pork
• 2 tablespoons doubanjiang, chili black bean paste
• 2 teaspoons reduced sodium soy sauce
• ¼ cup water

To Serve

• steamed rice

1. Place wood ear mushrooms in a bowl. Add very hot (near boiling) water, enough to cover mushrooms and cover bowls with a lid or plate. Set aside to rehydrate for 20 minutes.
2. Heat oil in a wok or skillet over high medium-high heat. Add garlic and ginger and stir-fry for 2 minutes. Add pork and cook until most of the pink is lo longer showing.
3. Add doubanjiang paste and stir fry for 2 minutes. As you stir, use the back of your spoon to press the doubanjiang into the ground pork.
4. Lower heat to simmer and add soy sauce, wood ear mushrooms, and water. Cook until some of the sauce has absorbed. Remove from heat and serve with steamed rice.

Enjoy!