A simple and easy-to-make pork and shiitake mushrooms stir-fry (Xiang Gu Chao Rou Pian ). This is one of the easiest meat recipes. In Chinese cuisine, we can stir-fry meat (pork, beef, and chicken) and seasonal vegetables. We have freshly-picked peppers, the wood-ear mushroom as well as onions, as well as snow peas. The mushroom pork stir-frying recipe is also a traditional Chinese food many children enjoy. While no additional spices or herbs are used, it is a delicious dish in nutrition and flavor. The juicy and tender meat infused with the faint earthy scent of Shiitake mushrooms is incredibly appealing. If you’re an avid mushroom fan, you should not miss this.


It is possible to use different kinds of mushrooms, like oysters and button mushrooms, for this dish stir-frying. One of the first tips for making fresh mushrooms is not to soak them in water to clean them. New mushrooms will absorb water quite quickly, just like sponges. Drinking them in water can cause them to become soggy, and you’ll get rid of the initial texture. The high water content can also ruin the dish, as it is excessively watery. The best option is to clean the dirty parts first before wrapping them in a moist cloth or clean them with running water if you feel they are required.

For stir-frying recipes, cut the mushrooms into equal pieces so that they cook evenly.


The most crucial part that is essential to Chinese stir-frying is marinating. Let’s find out how to make the pork velvet to stir fry in the proper method.

Cut the pork into pieces with similar thicknesses and place them on a platter. Include salt Shaoxing wine, oyster sauce, white pepper, and oyster sauce. Send messages to the pork until the pork turns slightly sticky in texture. Add chicken stock or purified water. Keep messaging till the content of water is percent absorbent. I refer to this method as “grasping” because you need to use your hands to hold the pork pieces, then let them go, then repeat the process until the pork is coated in the marinade.

Add cornstarch to the pork and mix it all. Let it sit for 15 minutes or longer in the fridge if you have the time. This recipe can be prepared in the beginning. Use cornstarch to create an outer shell that protects the pork slices from being lost.

Before stirring-frying, you can add a small amount of cooking oil for vegetables to prevent the pork from sticking and settling to the bottom of your wok.


Warm the wok until warm. It is a crucial method to prevent the stickiness mess of stir-frying pork.

Do not cook cold meat. If you’re buying frozen meat, be sure it has been completely thawed before cooking it.

Fry in small portions. My favorite amount is not more than 200g grams. If you’re using the wok to fry large quantities of pork, it’ll reduce the temperature and prolong the cooking time, making the pork more tough and chewy.

Stir frequently and continuously. Don’t leave the pork in the skillet for too long. Stir it rapidly and frequently to ensure every pork piece gets cooked equally.

Transmit the slices of pork out at the appropriate time. I recommend transferring the pork slices until the surface gets dull, and whiObservingerve a slight pink hue inside the pieces for two main rea is perfectly normalsons. The first is that the heat of partseces of pork will continue cooking the pieces (Hou Re Xiao Ying ), and secondly, we will cook them using mushrooms in the future. The pork slices will be cooked again in the works after. So do not overcook your pork slices. Take them out until they become pale.

Infuse the vegetables with leftover oil from the frying of the meat. The vegetables will be more aromatic due to the fat that has been infused.

The meat should be added at the very end. After adding your pork slices, sprinkle on all the seasonings, and cook for onlythan 20 seconds. Stir-frying for long periods in this stage could cause the removal of the protective starch layer in the pork.


Cut the pork into thin slices. Add salt, cooking wine, oyster sauce, and white pepper. Send a message for a while. Add the stock or water. Rub the pork slice for 3 to 5 minutes until the juice is taken up. Add cornstarch, and mix thoroughly. Put aside until 15 minutes. Mix about 1/2 teaspoon of cooking oil for vegetables before stirring and frying.

Prepare the shiitake mushroom. Remove the roots and immediately wash the mushrooms under running water if necessary. Do not put the mushrooms in water for too long. Slice them evenly.


Then heat your pan or wok until it is boiling. Add cooking oil to create a 2-3 cm tall coating (do not fear the quantity of oil as we don’t take all of them). The pork slices are spread in the oil once warm, but not hot. Allow them to sit for about 3-4 seconds, then fry them until they become pale. Take them out as soon as you can.

For two reasons, it’s perfectly normal to see a tiny pinkish hue in the slices. First, the heat from those pork cuts will be kept in the cooking process (Hou Re Xiao Ying ), andsecondy, they’ll be cooked in a wok afterward. So do not overcook your pork slices. Remove them when they begin to turn pale.

Please take out the excess oil and use them to make stir-fries with vegetables. Reserve approximately one tablespoon of oil and fry the garlic, ginger, and scallion until they become fragrant. In the dish, place shiitake mushrooms with oyster sauce and light soy sauce. Then, fry for 30 seconds or so until the shiitakes are cooked.

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