This Pork and Mushroom Stir Fry is delicious and hearty with thin slices of pork belly, a mix of mushrooms, and a sauce that's savory and slightly spicy. It is surprisingly easy to make, perfect for a satisfying meal any day of the week!
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Ingredients you'll need
Notes and substitutions
- Pork: I like using pork belly because it's full of flavor, though it does have a bit of fat. You can also use pork shoulder or butt. If you like leaner cuts, use pork tenderloin, loin, or boneless pork chops.
- Mushrooms: I've used a combination of king oyster, beech, and fresh shiitake mushrooms. You can use other varieties like oyster, cremini, portobello, or button mushrooms.
- Chili peppers: I've used a mix of long hot peppers and red Korean peppers. You can also use jalapeño or serrano peppers. If you don't like the heat at all, use shishito peppers or red pepper flakes instead.
How to make this recipe
Step 1: Parboil the pork
Place the slab(s) of pork in a wok and add about 1 cup of water, just enough to partially cover them. Bring the water to a boil over medium-high heat.
Cover and reduce the heat to simmer. Let them cook for about 15 minutes or until they are easier to slice into strips. Transfer to a plate, then thinly slice them once they have slightly cooled.
Step 2: Prepare the mushrooms
If the mushrooms are very dirty, quickly rinse them under water and pat them dry right away. Otherwise, simply wipe them with a damp cloth to clean.
Slice them into large, bite-size pieces. Keep in mind that they will shrink as they cook.
Step 3: Prepare the chili peppers
Slice the chilies, then remove the seeds and membranes. Rinse them under cold water.
If you're using spicier varieties and want to reduce the heat, you can briefly blanch them in boiling water for about 3 minutes.
Step 4: Prepare the sauce
In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 tablespoon cornstarch, and 2 tablespoons water. Set it aside.
Step 5: Brown the pork
Spread the meat in the wok, then brown them over medium heat. As it cooks, the liquid from the pork will evaporate, and then the fat will start to render out.
If you find that they're sticking or not browning enough, you can add a little oil to help things along. Stir occasionally until the pork is evenly browned and slightly crispy.
Season with salt and pepper to taste, then transfer it to a plate. You can discard any excess fat that has rendered from the pork.
Step 6: Sear the mushrooms
Spread the mushrooms in the pan over medium-high heat. Sear for about 3 minutes without moving them too much so they don't get watery.
Once they develop a nice golden color, flip them over. Sear the other side until golden brown, then transfer to a plate.
Step 7: Sauté the aromatics
Pour a little more oil into the pan, then sauté the ginger until it turns a light golden brown. Next, add the onions and garlic, and continue sautéing until they become soft and translucent.
Step 8: Add chili peppers and scallions
Toss in the chili peppers and sauté them for a few minutes to reduce their heat. Add the white parts of the scallions and cook them just until they become tender.
Step 9: Add pork, mushrooms, and sauce
Return the pork and mushrooms in the pan. Pour the sauce over them and toss everything together until the sauce thickens.
If the sauce becomes too thick or you prefer a thinner consistency, you can add more water as needed. This can depend on how much moisture the mushrooms have released during cooking.
Step 10: Add scallions and ground pepper
Add the green parts of the scallions and season with ground pepper to taste. Toss them together, then turn off the heat.
Enjoy the delicious flavors of your Pork and Mushroom Stir Fry with steamed rice, Sinangag, or noodles!
Recipe FAQs
Yes! Feel free to swap out the pork for chicken, shrimp, beef, or tofu to make a vegetarian version. Adjust the cooking times as needed to make sure your protein is cooked through.
For stir-fries, it's best to choose mushrooms that hold their texture when cooked quickly at high heat. Heartier mushrooms like shiitake, oyster, and king oyster are excellent choices. They have a meaty texture and won't become soggy in a stir-fry.
Yes, you can prepare this stir fry in advance. However, this dish is best enjoyed fresh. If you do make it ahead, store it in the refrigerator and reheat before serving.
Sure! You can add vegetables to your stir-fry, like bell peppers, broccoli, snap peas, and carrots. They not only add color and variety but also improves the flavor and nutritional value of the dish.
More sautés and stir fries
- Eggplant Stir-Fry: Seared eggplant stir-fried with shrimp in a savory sauce.
- Tofu and Asparagus Stir Fry: Fried tofu and asparagus stir-fried in a savory sauce.
- Beef Stir-Fry with Onions and Peppers: Tender beef slices stir-fried with onions and bell peppers in a blend of soy and oyster sauces.
- Sweet and Sour Chicken: Bite-sized chicken pieces stir-fried with pineapple and bell peppers.
- Ginisang Togue: Sautéed mung bean sprouts with shrimp and tofu.
- Ginisang Upo: Sautéed bottle gourd with aromatics.
- Adobong Kangkong: Water spinach (kangkong) cooked adobo-style.
- Sweet and Sour Fish: Fried fish fillets stir-fried with vegetables in a sweet and sour sauce.
- Ampalaya con Carne: Bitter melon sautéed with beef in a savory sauce.
- Stir-Fried Kangkong: Water spinach stir-fried with aromatics.
Other pork recipes you may like
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📖 Recipe
Pork and Mushroom Stir-Fry
Equipment
- Wok, large skillet, or sauté pan
Ingredients
- 1½ pounds pork belly see note
- 1 pound mushrooms see note
- Chili peppers to taste; see note
- 2 stalks scallions or green onions sliced into 2-inch sections
- 1 small knob ginger julienned
- 6 cloves garlic minced
- 1 small onion thinly sliced
- 2 tablespoons regular or light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine optional; sub: any Chinese cooking wine
- 1 teaspoon sugar more to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper
- Neutral oil
Instructions
- Place the pork slab(s) in a wok, add about 1 cup of water to partially cover them. Bring it to a boil over medium-high heat. Cover, reduce to a simmer, and cook for about 15 minutes until slightly softened. Transfer to a plate, then thinly slice them once they have slightly cooled.
- If the mushrooms are very dirty, quickly rinse and pat them dry. If they're clean, just wipe them with a damp cloth. Slice them into large, bite-sized pieces. Keep in mind that they will shrink as they cook.
- Slice the chilies, remove the seeds and membranes, and rinse under cold water. To reduce heat from spicier varieties, blanch them in boiling water for about 3 minutes.
- In a bowl, combine soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and 2 tablespoons of water. Mix until well combined, then set aside.
- Spread the meat in the wok and brown it over medium heat. The pork will release liquid that evaporates, then the fat will start to render. Add a little oil if the meat sticks or needs more browning. Stir occasionally until the pork is evenly browned and slightly crispy. Season with salt and pepper, then transfer to a plate. Discard any excess rendered fat.
- Spread the mushrooms in the pan over medium-high heat. Let them sear for about 3 minutes without stirring too much to prevent them from becoming watery. Once they turn golden, flip them over. Sear the other side until golden brown. Then, transfer the mushrooms to a plate.
- Add a bit more oil to the pan and sauté the ginger until it's light golden brown. Then, add the onions and garlic and continue to sauté until they are soft and translucent.
- Add the chili peppers to the pan and sauté for a few minutes to mellow their heat. Then, add the white parts of the scallions and cook until they are tender.
- Return the pork and mushrooms to the pan. Pour the sauce over them, and toss everything together until the sauce thickens. If the sauce thickens too much or you prefer it thinner, add more water as needed, depending on the moisture released by the mushrooms during cooking.
- Add the green parts of the scallions and season with ground pepper to taste. Toss them together, then turn off the heat.
Notes
- Pork: I like using pork belly because it's full of flavor, though it does have a bit of fat. You can also use pork shoulder or butt. If you like leaner cuts, use pork tenderloin, loin, or boneless pork chops.
- Mushrooms: I've used a combination of king oyster, beech, and fresh shiitake mushrooms. You can use other varieties like cremini, portobello, button, or oyster mushrooms.
- Chili peppers: I've used a mix of long hot peppers and red Korean peppers. You can also use jalapeño or serrano peppers. If you don't like the heat at all, use shishito peppers or crushed red pepper instead.
Lynn
I made this last night!! Sooooooo soo good! Thank you!!!
Nora Reyes
Very nice! Thanks, Lynn!
Nora Reyes
Hi Lynn, So happy to hear that. Thank you!