Pork stir-fried with king oyster mushrooms

Pork stir-fried with king oyster mushrooms

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

We are convinced that king oyster mushrooms were purely created with stir-frying in mind. Their meaty texture and full-on fungi flavour means they don’t get lost in the vigorous cooking process. We ate a dish similar to this in Shanghai, and there it was intensely heavy and sweet from bean sauce and probably lots of sugar too, but even then the mushrooms didn’t get swamped. You really must use king oysters for this recipe.

Ingredients

Quantity Ingredient
550 g piece pork scotch fillet
400g king oyster mushrooms
80ml vegetable oil
1 tablespoon ginger, finely shredded
2 1/2 tablespoons Chicken stock
1 tablespoon hoisin sauce
1 tablespoon shaoxing rice wine
1 teaspoon sugar
2 teaspoons light soy sauce
2 teaspoons dark soy sauce

Method

  1. Cut the pork into slices about 1 cm thick, then cut the slices into strips about 1 cm wide. Cut the oyster mushrooms into 1 cm slices and set aside.
  2. Heat 1½ tablespoons of the oil in a wok over a high heat, then add the pork and stir-fry for 3 minutes, or until nearly cooked through. Remove the pork and any juices to a bowl.
  3. Return the wok to a medium–high heat, add the remaining oil, then add the mushrooms and ginger and stir-fry for about 4 minutes, or until the mushrooms are nearly cooked. Add the remaining ingredients and bring the liquid to a simmer, then cook for 3–4 minutes, or until the liquid has reduced and thickened and the mushrooms look glossy. Return the pork and juices to the wok and cook, tossing the wok often, for about 2 minutes, or until the pork is cooked through. Serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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