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.