How do I describe this pork and mushrooms stir-fry?
Well, it’s difficult to put into words how much I love this pork and mushrooms stir-fry. Have you ever eaten something that made you question why you don’t eat that exact same thing every day? A food that is so tasty, so layered in flavor, succulent, juicy, salty and just a little sweet that you want to eat it again and again? Something in which there are no more leftovers. You might even start a bit of battle over who gets the last morsel.
For me, that dish is this pork shoulder and king oyster mushrooms stir-fry recipe. I could dive deep, head first and mouth open into a big bowl full of this. Tender pork shoulder, marbled with fat, bouncy bites of king oyster mushrooms all coated in a sweet and salty sauce that can be eaten with a spoon. Deliciousness aside, it’s also quick to make and contains no special ingredients that have to be hunted down in the supermarket. Just chop it up, fry in the wok and coat in sauce. There is beauty in simplicity indeed.
I’m a big fan of this pork stir-fry for weeknight dinner but you can also eat it any time of day or night. Pair it with steamed rice and a crisp green vegetable (we like sauteed snow peas in soy sauce and ginger) and you’ve got a complete meal.
Scrumptious Pork and Mushroom Stir-Fry
- Total Time: 30 minutes
- Yield: Serves 3-4 1x
Description
This pork and mushroom stir fry is made with tender pork shoulder and juicy king oyster mushrooms wok-fried in a tasty Hoisin sauce. Perfect for a quick and healthy weeknight dinner. #healthyrecipes #easymeals #stirfry #dinner #easymeals
Ingredients
2 tbsp garlic (sliced)
2 tbsp ginger (sliced)
400–450 g / 14.1-16 oz pork shoulder (cut into 1 in / 2 cm pieces)
400–450 g / 14.1-16 oz King oyster mushrooms (about 4 large mushrooms) ( cut into 1 in / 2 cm pieces)
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp Hoisin sauce
1 tsp cornstarch mixed into 1 tbsp of water
3 tbsp cooking oil
Instructions
Prep
Cut both the pork shoulder and king oyster mushrooms into pieces of the same size
In a small bowl, mix hoisin sauce, oyster sauce, cornstarch and water together. Set aside to use at the end.
Stir-Fry
- In a large wok, heat 3 tbsp of cooking oil over high heat.
- When oil is hot, add diced pork shoulder and cook until no longer brown. Remove with a slotted spoon to a plate and set aside.
- In the oil remaining in the wok, add sliced ginger and garlic. Stir-fry until fragrant (about 30 sec- 1 min)
- Add diced king oyster mushrooms to garlic and ginger. Cook until golden brown. This should take 3-5 minutes depending on the heat of your wok.
- When mushrooms are brown, return pork shoulder back to the wok, add 1 tbsp of soy sauce and stir-fry with mushrooms until pork has browned. This should take 3-5 minutes depending on the heat of the wok.
- When both pork and mushrooms have browned, add sauce mixture and stir together until everything is evenly coated. Cook for a minute or so then turn off the heat and transfer to a serving dish.
- Serve with steamed rice and a nice, crispy green vegetable dish for a quick and delicious meal.
Notes
As is the rule with most things stir-fried, make sure you prep everything ahead of time and have it ready to cook. Wok cooking is fast cooking.
- Prep Time: 15
- Cook Time: 15
- Category: Main, Pork
- Method: Stir-fry
- Cuisine: Chinese, Asian
Keywords: pork, mushroom, stir-fry, Chinese, hoisin, pork shoulder, king oyster mushrooms
Chow down on these delicious pork stir-fries:
Twice Fried Pork Belly in Chinese Black Bean Sauce
Pork Loin and Celery Stir-Fried with Hoisin Sauce
Pork Loin and Pickled White Radish Stir-fry
I like this recipe…nice combinations!
Thank you for the kind words. I love this recipe….there are never any leftovers!🙄
I want to make a bunch of this and freeze it for quick future meals. Anyone done this? Would the textures still be ok?thanks!
I haven’t done this myself but I think the pork shoulder and king oyster mushrooms could hold up to freezing and reheating. The only problem you might have is the sauce drying up from cooking, freezing and reheating. If that is the case, just add a little extra sauce after reheating. Let me know how it turns out! I love this stir-fry. 😋
I made this and it was delicious. I had to make a couple of substitutions. I didn’t have Houses so I used fig jam and I used ground ginger. My husband and I both loved it.
★★★★
I made this and it was delicious. I had to make a couple of substitutions. I didn’t have Hoisen sauce so I used fig jam and I used ground ginger. My husband and I both loved it.
★★★★
Thanks for the kind words! Fig jam, eh? That’s a clever substitution. 😃