Garlic pork and mushroom stir-fry

This simple, but flavoursome garlic pork and mushroom stir-fry from Adam Liaw is the ultimate, umami-packed meal for weeknight dinners. To speed up prep time, this recipe uses a clever trick of microwaving mushrooms to help concentrate the flavour and reduce the amount of oil they are often required to cook, creating a silky and less greasy result.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Mushrooms

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 300 g pork shoulder, thinly sliced
• 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
• 4 thick spring onions, cut into 5 cm lengths
• 1 tsp potato starch
• ¼ cup (60 ml) cold water

For the marinade

• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• ¼ tsp baking soda
• 1 tsp cornstarch
• 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

Marinating time: 10 minutes

Instructions

1. 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.
   
2. 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.
   
3. 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.
4. 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.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Mushrooms

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G