Wild mushrooms wok-tossed with cured pork

Wild mushrooms wok-tossed with cured pork

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

I woke up super-early to attend the bustling Shaxi market, which is only held on Friday mornings. The Bai and Yi people walk for hours from the mountains and valleys, bringing livestock and fresh produce to sell. I was searching for the much-loved ox liver mushroom, which is actually very similar to the great porcini mushroom. These wild mushrooms have ten times more €flavour than regular button mushrooms, and their natural glutamate sets off‚ a lovely ‘umami’ character — the ‘†fifth taste’. If you can’t obtain either of these mushrooms, an assortment of fresh Asian mushrooms — enoki, shimeji, king brown, oyster, shiitake — is perfect.

Ingredients

Quantity Ingredient
10 cm piece chinese cured pork
or 100g jamón, cut into 5 mm slices
4 garlic cloves, †finely sliced
1 green capsicum, sliced
1 red capsicum, sliced
200g fresh ox liver mushrooms or porcini mushrooms, sliced
200g fresh shiitake mushrooms, sliced
2 young garlic shoots, cut into 5 cm lengths
2 tablespoons shaoxing rice wine

Method

  1. Heat a wok over high heat, without any oil. Add the pork and cook for 2 minutes, to allow the fat to render.
  2. Add the garlic and capsicums and stir-fry for 1 minute. Now add the mushrooms and garlic shoots and stir-fry for a further 2 minutes.
  3. Add the rice wine and a pinch of sea salt. Stir-fry for another 2 minutes, or until heated through, then serve.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again