Easy and homestyle pork and shiitake mushroom stir fry (香菇炒肉片). This is one of the easy meat series. In Chinese cuisine, we love to stir-fry all types of meat (pork, beef, chicken) with seasonal vegetables. You can find we have fresh peppers, wood ear mushrooms, onion, and snow peas. This mushroom pork stir-frying is also a national dish loved by many children. Although no extra spices and herbs are added, the dish is rich in flavor and nutrition. The tender juicy meat with a faint earthy aroma of shiitake mushroom is so appealing. If you are a mushroom lover, do not miss it.
How to prepare shiitake mushrooms
- You can definitely use other types of mushrooms, such as oyster mushrooms, and button mushrooms to make this stir-frying dish. The first tip about cooking fresh mushrooms is: don't soak them in water for cleaning. Fresh mushrooms can absorb water very quickly like a sponge. Soaking them in water will make them become soggy, and you will also lose the original texture. What's worse the high water content will spoil the dish by making it too watering. So the right step is to remove the dirt parts first and then wrap them with a wet cloth or quickly wash them under running water if feel necessary.
- Then for stir-frying recipes, cut the mushrooms into similar pieces so that they can cook evenly.
How to velvet pork for stir-frying
The most important part of Chinese stir-frying is the marinating process. So let's learn how to velvet the pork for stir-frying in the right way.
- Cut the pork into pieces with similar thicknesses and then put them into a plate. Add salt, Shaoxing wine, oyster sauce, and white pepper. Message the pork for a while until the pork becomes slightly sticky in texture. Then add chicken stock or pure water. Continue messaging until the water content is 100% absorbed. I call this method "grasping" because you need to use the hand to grasp the pork slices, then release, and repeat the process to make sure the pork is properly coated with the marinade.
- Then add cornstarch to the pork and mix everything well. Leave it for around 15 minutes or even longer in the fridge if you have time. This preparation can be made at the very beginning. Use cornstarch to form a protecting shell to prevent pork slices from losing
- Then just before stir-frying, add a very small batch of vegetable cooking oil, which can prevent the pork sticky to the bottom of the wok.
7 tips for a perfect mushroom and pork stir fry
- Heat the wok until smoking hot. It is the key step to avoid the sticky problem of pork stir-frying.
- Avoid cooking cold meat. If you are using frozen meat, make sure it is thawed completely before using it.
- Fry in small batches. My favorite amount is no more than 200g g If you are using a wok to fry a large amount of pork, it will lower the temperature of the wok and increase the stir-frying time, making the pork tough and chewy.
- Stir quickly and constantly. Don't leave the pork in the wok for too long. Stir it quickly and constantly to ensure each pork piece is cooked evenly.
- Transfer the pork slices out at the right time. I recommend transferring the pork slices out as long as the surface becomes faded and white. It is 100% ok to find there is some faint pink color inside the slices based on the following two reasons. Firstly the heat of the pork slices will continue cooking them (后热效应) and secondly, we will recook them with mushrooms later. will be recooked in wok later. So do not overcook your pork slices. Transfer out as long as they turn pale.
- Fry the vegetables with the oil left from frying the meat. This can make the vegetables more fragrant because of the infused oil.
- Add the meat at the very last end. After adding the pork slice, add all the seasonings and quickly fry for no more than 20 seconds. Long-time stir-frying in this stage may scrape off the protecting starch layer of the pork.
- pork butt or tenderloin. Pork butt is my favorite ingredient for stir fry
- salt and pepper: for marinating the pork
- cooking wine helps to remove the raw taste from the pork
- oyster sauce: can be replaced by light soy sauce and sugar. Oyster sauce
- water or chicken stock
- cornstarch is used to velvet the pork by creating a protective shell for the pork slices
- sesame oil
- cooking oil
- shiitake mushrooms or you can use other fresh mushrooms like button mushrooms.
- light soy sauce
- scallions, cut into small sections white part and green part separated.
- cloves and ginger: common aromatics used in stir frying dish
- 1. Thinly slice the pork. Add salt, cooking wine, oyster sauce, and white pepper. Message for a while. Add water or stock. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed. Then add cornstarch and mix well. Set aside for 15 minutes. Mix around ½ tablespoon of vegetable cooking oil just before stir frying.
- 2. Prepare the shiitake mushrooms: remove the roots and quickly wash the mushroom under running water if you feel necessary. Don't soak the mushrooms in water. Then slice evenly.
Heat your wok or pan until very hot first. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil is warm but not very hot. Let them stay for around 3-5 seconds and then quickly fry them until turns pale. Transfer out immediately.
It is 100% ok to find there is some faint pink color inside the slices based on the following two reasons. Firstly the heat of the pork slices will continue cooking them (后热效应) and secondly, they will be recooked in a wok later. So do not overcook your pork slices. Transfer out as long as they turn pale.
Remove the extra oil and save them for vegetable stir-fries. Keep around 1 tablespoon of oil and fry garlic, ginger, and scallion until aromatic. Place shiitake mushroom in, and add oyster sauce and light soy sauce. Fry for around 30 seconds until the shiitake mushrooms are just cooked.
Return pork slices and scallion section. Mix well and serve hot!
The pork is so tender and juicy with a strong aroma from shiitake mushrooms.
Pork and Mushroom Stir Fry
- 200 g pork butt or tenderloin , thinly sliced
- ¼ tsp. salt , optional (you can skip this for a less salted dish)
- ½ tbsp. cooking wine
- ½ tbsp. oyster sauce
- 2 tbsp. water or chicken stock
- ¼ tsp. white pepper
- 3 tsp. cornstarch
- ½ tbsp. vegetable oil
- cooking oil as needed
- ½ thumb ginger ,skin removed and sliced
- 1 garlic cloves ,sliced
- 10 fresh shiitake mushrooms ,remove the roots and sliced
- 4 scallions ,cut into small sections white part and green part separated
- ½ tbsp. oyster sauce
- ½ tbsp. light soy sauce
- 1 tsp. sesame oil , optional
- Thinly slice the pork. Add salt (or skip the salt if you want a less salted dish), Shaoxing wine, oyster sauce, and white pepper. Mix well.
- Add water or stock in. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed, then add cornstarch. Set aside for 15minutes. Mix in around ½ tablespoon of vegetable cooking just before frying.
- Heat your wok or pan first. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 3-5 seconds and then quickly fry them until turns pale. Transfer out immediately.
- Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place shiitake mushroom in, add oyster sauce and light soy sauce. Fry for around 30 seconds until the shiitake mushrooms are just cooked.
- Return pork and add scallion sections, drizzle sesame oil. Quickly mix well and transfer out. Serve hot!
Hi, I've bought the Bullseye bbq sauce to make SchaCha beef stir fry and it has a lot of oil on top. I stirred it before using but the dish was still really oily. Should I pour off the oil that has separated before using it? Otherwise the stir fry was delicious. Can't wait to make it again. All your recipes I've tried so far were great.
Gaby, you can remove the oil and save it for noodles. And then add mushrooms and continue frying.
I wanted to write to you to tell you I LOVE YOUR BLOG!! I lived in Yunnan for 4 years (I am American) and I search and search for good Chinese food that reminds me of Kunming! When I found your blog, I was so happy. All of your food is the Chinese food I loved when I lived in China. There is nothing like it in the American city I live in now. I have made many of your recipes and am looking forward to trying this one. THANK YOU for sharing your amazing food with me! Stay well and stay safe!
Thanks Emily!! You are so sweet to give me such an encouraging comment! Made me feel quite needed! I will continue posting authentic Chinese recipes and hope you keep returning. Be well too.
Thank You, thank You, thank You! I am so glad I found You and this recipe which I added to my "Good meal" collection!
All my family (those who are pretty choosy) loved it at once which is sooo rare, as well as it is rare to find good chinese food recipes! It was good even with dried skiitake (in my place there is uneasy to get fresh shiitake) and it was really easy to make. God bless You :-))))))
You get it! Glad to know the family loves it too. This is my daughter's favorite dish.
needs more vegetables
What is grasping.
Making a mix to make sure that everything is well combined.
I had the same question! I don’t really understand the answer given here for this question, and this term doesn’t appear to be explained anywhere online. I’m guessing that it’s using your hand(s) to mix the slurry/marinade all around each piece of meat as part of the “velveting” technique used in Chinese cooking. For English instructions, I think more attention needs to be applied to this word (“grasping”).
Elaine uses the term "grasping" because it's a direct translation of the Chinese. The process involves literally picking up the pork and marinade mixture, lifting it up from the bowl, letting it all drop back into the bowl and repeating until the meat has absorbed the liquids in the marinade. When you start, you have marinade pooling around the meat. When you're done, the meat is well coated and there isn't any 'free' liquid in your bowl.
Thanks Denny for the explanation!
Madelyn Tan R.
This is a great recipe, followed it closely n got a flavorful dish. ThankQ for sharing.
Thank you, Madelyn for your lovely feedback. Nice to hear it worked for you.
What do you mean by 'grasping' the pork?
Message to mix all the ingredients well mixed and attached to the pork slices.
This was delicious! I thought some of the instructions, times , didn’t make sense so winged it and it all worked out wonderfully! The pork was soooo tender and perfect flavor. I will be making this again. I will try more of these recipes for sure.
Thank you Sandy for your lovely feedback!!! You have just found the magic of tender stir frying. Go ahead and try your own creations.
This was really good. Added - 1. Store did not have fresh shiitake so reconstituted dry. Ok but fresh would have been better. 2. Had 1/3 head of Napa so added that. 3. Hubby likes snow peas so added some. Did the rest per the recipe. Will be making this again. Thanks for the recipe
Thank you Debbie for your lovely feedback!!! Great idea to add snow peas.
I made this dish for my family tonight, I followed your recipe exactly as written and this dish turned out so wonderful my family is still raving about it I shall be making this again in the future. Thank you so much for sharing...
Super nice to hear that Tee!!