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4 Serves
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20 minutes
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15 minutes
This simple, but flavoursome garlic pork and mushroom stir-fry from Adam Liaw is the ultimate, umami-packed meal for weeknight dinners.
This recipe is from The Cook Up with Adam Liaw on SBS Food. You can stream this episode and all seasons free at SBS On Demand.
Photography by Jiwon Kim.
Ingredients
- 4 cups mixed Asian mushrooms, sliced
- 1 cup small button mushrooms, halved
- 80 ml (1/3 cup) vegetable oil
- 4 garlic cloves, sliced
- 3 dried red chillies, cut into 2 cm lengths, seeds removed
- 1 tsp potato starch
- 1/4 cup (60 ml) cold water
For the marinade
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- 1/4 tsp baking soda
- 1 tsp corn starch
- 1 tsp vegetable oil
For the seasoning
- 1 tbsp oyster sauce
- 1 tbsp mushroom soy sauce or soy sauce
- 2 tsp Shaoxing wine
- 1 tsp sugar
Method
- In a large mixing bowl, combine the pork shoulder with the marinade ingredients and mix well to combine. Set aside for 10 minutes. While the pork is marinating, place the mushrooms in a large, microwave-safe bowl and microwave on high for 5 minutes.
- Heat about 2-3 tbsp of the vegetable oil in a large wok or frying pan over high heat. When hot, add the mushrooms and fry, tossing, for 3 minutes, or until browned. Use a slotted spoon to remove the mushrooms to a plate, reserving the oil in the wok.
- Add the remaining vegetable oil, and then the marinated pork and spread evenly in a single layer over the base of the pan. Allow to cook, undisturbed, for 2 minutes until browned, then toss well. Add the garlic, chillies, spring onion and mushrooms to the pan with the seasoning ingredients and toss well to combine, until the pork is cooked through.
- In a small bowl, combine the potato starch with the cold water to form a slurry, then stir through the wok to produce a silky sauce. Transfer the garlic pork and mushroom stir-fry to a serving platter and serve immediately.
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