How do I describe this pork and king oyster mushrooms stir-fry? Well, it’s difficult to put in words. 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 mushroom 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.
Tender pork shoulder and juicy king oyster mushrooms are wok fried together then coated in a tasty sauce. Perfect for a quick and healthy weeknight dinner. #healthyrecipes #easymeals #stirfry #dinner #easymeals
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
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.
- 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.
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.
- Category: Main, Pork
- Method: Stir-fry
- Cuisine: Chinese, Asian
Keywords: pork, mushroom, stir-fry, Chinese, hoisin, pork shoulder, king oyster mushrooms