Pork and mushroom stir fry is made with thin slices of pork belly, mixed mushrooms, chili peppers, and a simple savory sauce.
It's easy to make, delicious, and great for a quick meal any day of the week.
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Ingredients You'll Need
Notes and Substitutions
- Pork: I used pork belly because it has a lot of flavor. Pork shoulder or pork butt also works. If you want something leaner, use pork tenderloin, pork loin, or boneless pork chops.
- Mushrooms: I used king oyster, beech, and shiitake mushrooms, but you can use whatever you like or have. Oyster, cremini, portobello, or button mushrooms also work well.
- Chili peppers: I used long hot peppers and red Korean peppers. Jalapeño or serrano peppers also work. If you want less heat, use shishito peppers or a small pinch of red pepper flakes instead.
How to Make Pork and Mushroom Stir Fry (Step-by-Step)
Step 1: Parboil the pork
In a wok or pan, place 1½ pounds pork belly and about 1 cup water (just to partially cover it).
Cover and simmer for about 15 minutes, or until the pork is easier to slice.
Let it cool slightly and slice thinly.
Step 2: Prepare the mushrooms
Clean 1 pound of mushrooms with a damp cloth. If they are very dirty, rinse them quickly and pat them dry right away.
Slice into large bite-size pieces since they will shrink as they cook.
Step 3: Prepare the chili peppers
Slice the chili peppers, then remove the seeds and membranes. Rinse under cold water.
If you want less heat, you can blanch them in boiling water for about 3 minutes.
Step 4: Prepare the sauce
In a small bowl, combine:
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Mix and set aside.
Step 5: Brown the pork
Spread the pork in the wok over medium-high heat.
As it cooks, the water will evaporate and the fat will start to render.
Cook until the pork is browned and slightly crisp, stirring occasionally. Add a little oil only if needed.
Season with salt and pepper, then transfer to a plate. Remove excess fat from the pan if there is too much.
Step 6: Sear the mushrooms
Spread the mushrooms in the pan over medium-high heat.
Cook for about 3 minutes without stirring too much so they brown instead of getting watery.
Flip and cook the other side until lightly browned, then transfer to a plate.
Step 7: Sauté the aromatics
Pour a little more oil into the pan, then sauté 1 small knob ginger (julienned) until lightly browned.
Add 1 small onion (thinly sliced) and 6 cloves garlic (minced) until softened.
Step 8: Add the chili peppers and scallions
Add the chili peppers and cook for a few minutes to soften them and mellow the heat.
Add the white parts of the scallions and cook just until tender.
Step 9: Add pork, mushrooms, and sauce
Add the pork, mushrooms, and sauce.
Toss until everything is coated and the sauce thickens.
Add some water if the sauce gets too thick.
Step 10: Add scallions and ground pepper
Add the green parts of the scallions and season with ground pepper.
Toss them together, then turn off the heat.
Serve your pork and mushroom stir fry with steamed rice, sinangag, or noodles.
Cooking Tips
- Slice the pork thinly so it cooks faster and browns better.
- Brown the pork and mushrooms well so the stir fry has more flavor.
- Do not overcrowd the pan or the mushrooms can turn watery.
- Have everything ready before cooking because stir-fries move quickly.
Recipe FAQs
King oyster, shiitake, oyster, cremini, and beech mushrooms all work well. Choose mushrooms that hold their shape and brown well in the pan.
Mushrooms release moisture when overcrowded or stirred too much. Sear them over medium-high heat and give them space to brown.
Yes, but it's best right after cooking. If you are making it ahead, refrigerate it and reheat in a pan before serving.
Yes. Bell peppers, snap peas, broccoli, carrots, or bok choy would work well. Add quick-cooking vegetables near the end so they stay crisp.
More Sautés and Stir fries
- Eggplant stir-fry: Seared eggplant with shrimp.
- Squid stir-fry: Squid stir-fried with vegetables.
- Tofu stir fry: Fried tofu with asparagus in a savory sauce.
- Ginisang togue: Sautéed mung bean sprouts with shrimp and tofu.
- Ginisang upo: Sautéed bottle gourd with aromatics.
- Sweet and sour fish: Fried fish in sweet and sour sauce.
- Ampalaya con carne: Bitter melon sautéed with beef.
- Stir-fried kangkong: Water spinach stir-fried with aromatics.
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📖 Recipe
Pork and Mushroom Stir-Fry
Equipment
- Wok or large pan
Ingredients
- 1½ pounds pork belly thinly sliced
- 1 pound mixed mushrooms cut into large pieces
- 1 small knob ginger julienned
- 1 small onion thinly sliced
- 6 cloves garlic minced
- 2 stalks scallions sliced into sections
- Chili peppers to taste
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (or any cooking wine)
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper
- Neutral oil
Instructions
- Parboil the pork in a little water until easier to slice. Let cool slightly, then slice thinly.
- Clean the mushrooms and slice into large bite-size pieces.
- Slice the chili peppers, then remove the seeds and membranes. For less heat, blanch briefly in boiling water.
- Mix the soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and water.
- Brown the pork over medium-high heat until lightly crisp. Season with salt and pepper, then set aside.
- Sear the mushrooms over medium-high heat until lightly browned, then set aside.
- Sauté the ginger until lightly golden. Add the onion and garlic, then cook until lightly browned.
- Add the chili peppers and cook for a few minutes. Add the white parts of the scallions and cook just until tender.
- Add the pork, mushrooms, and sauce. Toss until coated and thickened. Add more water if needed.
- Add the green parts of the scallions and ground pepper. Toss together, then turn off the heat.
Notes
- Pork: I used pork belly for flavor. Pork shoulder or butt also works. For something leaner, use pork tenderloin, loin, or boneless pork chops.
- Mushrooms: I used king oyster, beech, and shiitake. Oyster, cremini, portobello, or button mushrooms also work.
- Chili peppers: I used long hot and red Korean peppers. Jalapeño or serrano works too. For less heat, use shishito peppers or red pepper flakes.
- Slice the pork thinly so it cooks and browns faster.
- Brown the pork and mushrooms well for more flavor.
- Do not overcrowd the pan or the mushrooms can turn watery.
- Have everything ready because stir-fries cook quickly.
Lynn says
I made this last night!! Sooooooo soo good! Thank you!!!
Nora Reyes says
Very nice! Thanks, Lynn!
Nora Reyes says
Hi Lynn, So happy to hear that. Thank you!