Chinese Pork and Mushroom Stir Fry is perfect for a mid-week dinner. It only takes around 20 minutes to make and most importantly tastes great. With its low carbohydrates, this recipe is great for those on a low carb or keto diet.
Chinese Pork And Mushroom Stir Fry Recipe
Sometimes you want a dinner recipe to be easy to make and nothing over the top. This recipe ticks both of these boxes, along with being healthy. You can choose a different type of mushroom if you prefer, but we recommend choosing pork fillet for the cut of meat. Pork fillet will remain much more tender compared to other cuts of meat.
Chinese Pork and Mushroom Stir Fry
Ingredients
- 14 oz pork fillet
- 4 portabella mushrooms
- 1 tbsp chinese cooking rice wine
- 1 tbsp soy sauce
- 3 tbsp chicken stock
- 1 tsp cornflour
- 2 tbsp cooking oil for frying
Instructions
- Slice pork: Cut the pork fillet into thin slices around 5mm (0.19") thick.
- Prepare mushrooms: Clean, peel, and cut mushrooms into slices; try matching the thickness of the pork slices.
- Prepare sauce and stock: Mix chicken stock and cornflour into a small bowl, and in another bowl, mix soy sauce and cooking rice wine.
- Heat the wok: Heat the oil over high heat. Once the wok is hot, add the pork and fry quickly until the pork has almost all browned.
- Add Soy sauce and mushrooms: Add the soy sauce mixture and stir until the pork is covered evenly. After a minute, add mushrooms, then fry for a further 4 to 5 minutes stirring continuously.
- Stock mixture: Ensure to stir the chicken stock mixture before pouring it into the wok. The sauce will thicken quickly, keep stirring for another 2 to 3 minutes and ensure that the pork and the mushrooms are all coated with the sauce.
- Serve: Once the sauce has mixed thoroughly, it’s ready to serve.
Nutrition
What you will need for Chinese Pork and Mushroom Stir Fry
- Pork fillet: This is our cut of choice for this particular recipe; it takes on flavor easily and remains tender once cooked.
- Portabella mushrooms: We used portabella, but nothing stops you from using your favorite variety.
- Chinese cooking rice wine: Adds extra flavor; a dry white wine or saké can be used as a substitute.
- Soy sauce: Choose your favorite.
- Chicken stock: You can use a pre-made stock or make one from the cubes; it’s up to you.
- Cornflour: This is used to thicken up the sauce; the amount we use keeps the sauce relatively thin; you can add a little more if you prefer a thicker sauce.
- Cooking oil for frying: Use your favorite oil or fat, and avoid anything that can’t handle being heated in a wok.
How To Make Chinese Pork And Mushroom Stir Fry
- Slice pork: Cut the pork fillet into thin slices. These can be relatively thin, but around 5mm (.196″) is a suitable thickness.
- Mushrooms: Wash, peel, and remove the storks of the mushrooms; then slice them into approximately the same size pieces as the pork.
- Stock: In a small bowl, combine the cornflour and chicken stock.
- Soy: Mix the soy sauce and rice wine in another small bowl.
- Heat the oil: Over high heat, heat the oil until hot. Then add pork into the center of the wok and begin stirring.
- Browning: Stir the pork through the oil until almost brown.
- Soy sauce mixture: Once the pork is almost brown, add the soy sauce mixture, making sure the pork is coated in the mixture evenly.
- Mushrooms: Next, add the mushrooms and continue to fry.
- Stock mixture: The stock and cornflour mixture will thicken the sauce quickly. Continue to stir for another 2 to 3 minutes. Once mixed thoroughly, it’s ready to serve.
What to serve with this dish
Eat on its own or serve with something like our Fried Cauliflower Rice.
Can you use dried mushrooms in this stir fry?
You could use dried mushrooms in this recipe, but fresh ones will retain a better texture. You could add some dried mushrooms to intensify the flavor alongside fresh mushrooms.
Types of mushroom
You can use different types of mushrooms in this recipe. Portabella is the preferred mushroom for its big flavor and soft texture. But if you feel like trying something different, give these a shot:
- Shiitake: A popular East Asian native with a strong umami flavor.
- Oyster: Popular amongst vegetarians, a slightly silky texture with a pungent taste.
- King trumpet: Becoming almost meaty in texture when cooked, the kin trumpet also has its own unique umami flavor.
