Hand-Torn King Oyster Mushroom Stir-Fry
A quick and flavorful stir-fry featuring tender, hand-torn mushroom strips paired with crisp green peppers and savory pork. The hand-tearing technique gives the mushrooms a satisfying texture that absorbs the sauce beautifully.
Story
This classic home-style Chinese dish showcases the unique texture of king oyster mushrooms. Tearing the mushrooms by hand, rather than cutting them, creates irregular edges that soak up the savory sauce while maintaining a pleasant chewiness.
Ingredients
king oyster mushrooms
300g (about 2 large mushrooms)
green bell pepper
1 medium, sliced into strips
pork loin
150g, thinly sliced
garlic
3 cloves, minced
vegetable oil
3 tablespoons
light soy sauce
2 tablespoons
oyster sauce
1 tablespoon
salt
to taste
white pepper
a pinch
Instructions
1
Prepare the ingredients
Cut the woody ends off the mushrooms. Break each mushroom into 4 sections, then tear the sections into thin, irregular strips by hand—this technique creates better texture than cutting. Slice the pork into thin strips and season with a pinch of salt.
2
Quick-cook the pork
Heat 1 tablespoon of oil in a wok over high heat. Add the pork strips and stir-fry quickly until they turn pale and just cooked through, about 1-2 minutes. Remove and set aside.
3
Stir-fry the vegetables
Add the remaining oil to the wok. Sauté the garlic for a few seconds until fragrant, then add the mushroom strips. Stir-fry over medium-high heat until the mushrooms soften and release their moisture, about 3-4 minutes.
4
Combine and season
Add the bell pepper strips and the cooked pork back to the wok. Pour in the soy sauce and oyster sauce, tossing everything together. Season with salt and white pepper to taste. Continue stir-frying for another 1-2 minutes until the peppers are slightly tender but still crisp. Serve immediately.
