Meaty king oyster mushrooms and chewy dried radish anchor this savory dry-pot stir-fry. Sliced pork belly renders its rich fat into the wok, coating crisp celery, carrot, and green pepper. Pan-fried mushrooms, ginger, and dried chilies add depth and a fiery kick.
There is a particular magic in a dry-pot dish that hinges on texture. Here, rehydrated dried radish brings a satisfying, chewy bite that plays beautifully against the golden, pan-seared slabs of king oyster mushroom. As thin slices of skin-on pork belly sizzle in the wok, they release just enough fat to carry the sharp bite of ginger and the slow burn of dried chilies. Tossed with crisp celery and sweet carrot, every mouthful delivers a robust, savory crunch that begs for a bowl of steamed rice.
Cut the skin-on pork belly into thin slices.
Cut the king oyster mushrooms crosswise into slices.
Cut the soaked dried radish into small sections.
Slice the ginger, carrot, and green pepper; cut the celery into sections; add more dried chilies if you want it spicier.
Pour a little oil into a non-stick pan; when heated until 80% hot, add the sliced king oyster mushrooms and pan-fry briefly.
When pan-fried until slightly yellow and a bit soft, remove and set aside.
Pour oil into the wok, add the pork belly and stir-fry until it changes color.
Add the sliced ginger and dried chilies and stir-fry briefly.
Add the dried radish.
Add the celery, carrot, and green pepper and stir-fry.
Finally, add the pan-fried king oyster mushrooms.
Add salt and light soy sauce to season, then serve.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
