Stir-Fried Oyster Mushrooms with Pork
A Zhejiang-style dish of sliced pork and oyster mushrooms braised together in a rich, savory sauce—aromatic, flavorful, and nutritious.
Ingredients
Oyster mushrooms (fresh)
250g
Pork slices
100g
Green onion (sliced)
to taste
Ginger (sliced)
to taste
Soy sauce
to taste
Shaoxing wine
to taste
White pepper
to taste
Salt
to taste
Cornstarch
to taste
Chicken bouillon powder
to taste
Instructions
1
Step 1
Wash the oyster mushrooms, tear them into large pieces, blanch in boiling water until cooked through, then remove and squeeze out the excess moisture. Slice the green onion and ginger.
2
Step 2
Combine the pork slices with an appropriate amount of soy sauce, salt, chicken bouillon powder, Shaoxing wine, and cornstarch; mix well and set aside.
3
Step 3
Heat a wok over the stove and add oil. Once hot, add the green onion and ginger and stir-fry until fragrant, then add the pork slices and stir-fry until they change color. Add water, soy sauce, salt, chicken bouillon powder, and white pepper, and bring to a boil.
4
Step 4
Add the oyster mushrooms and simmer over low heat for 5 minutes, then turn up the heat to high to reduce and thicken the sauce. Stir in a cornstarch slurry so the sauce evenly coats the pork and mushrooms, then serve.
