This Mushroom Stir-Fry with Pork Belly is light, savoury and full of natural sweetness and umami flavours from the mushrooms and pork belly. It’s very comforting and nutritious and you get to enjoy this mushroom stir-fry in less than 30 minutes.
Mushroom Stir-Fry with Pork Belly Video Tutorial:
What Mushrooms should I use for this Mushroom Stir-Fry recipe?
I like to use a mix of dried and fresh mushrooms but you can use any mushroom of your choice.
For dried mushrooms: You can use shiitake mushrooms or Chinese mushrooms.
For fresh mushrooms: You can you enoki mushrooms, oyster mushrooms, Shimeji mushroom, button mushrooms etc.
Enoki Mushrooms
Dried Mushrooms
Oyster Mushrooms
Can I substitute the Pork Belly?
Yes, you can use chicken slices or pork slices. You may also omit any meat and just use garlic.
Ingredients 材料：
- 120 grams pork belly, season with salt 120克五花肉，加盐调味
- 5 medium size dried mushrooms, pre-soaked until soft 5朵中等大小的干香菇，提前泡软
- 200 grams oyster mushrooms 200克平菇
- 100 grams enoki mushroom 100克金针菇
- 3 cloves garlic, minced 3瓣大蒜，切碎
- 1 tablespoon cooking oil 1汤匙食用油
Seasoning 调味料:
- pinch of salt 少许盐
- 1/2 teaspoon light soy sauce 1/2茶匙生抽
- pinch of sugar 少许糖
- 1 teaspoon cornstarch + tablespoon water 1茶匙玉米淀粉+1汤匙水
Garnish 装饰:
- 1 tablespoon spring onion 1汤匙葱
Method:
Prep the Mushrooms
- Use a mix of fresh and dried mushrooms for the best flavor and texture.
- Pre-soak dried mushrooms in water for about 4 hours or until softened, then squeeze out excess water, remove stems, and slice thinly.
- For enoki mushroom, cut off the ends of the mushrooms and rinse them quickly. Separate the strands of enoki mushrooms.
- Rinse the oyster mushrooms. Don’t wash too long as it soaks up quite a bit of water.
Prep the pork belly
- Cut pork belly into small cubes and season lightly with salt. The fat will render as it cooks, so you don’t need much oil.
Stir Fry Ingredients
- Heat a pan with a little oil, then add the pork belly. Sauté until the edges turn golden brown and aromatic.
- Add minced garlic and saute until fragrant. Add the dried mushrooms first; cook briefly to release aroma. Then add the fresh mushrooms, increase the heat, and sauté until they soften.
- Season with salt, light soy sauce, and a bit of sugar to balance the flavor. Add a small amount of cornstarch slurry to thicken the sauce slightly. Mix well. Garnish with spring onion. Then remove from heat.
Cooking tips:
- Mix Mushroom Varieties – Combining fresh and dried mushrooms adds both texture and deep umami flavor.
- Saute the pork belly until golden brown – This helps release its natural aromatic oil, adding extra fragrance to the dish.
- Use high heat to cook the mushroom – Mushrooms release water; cook them on high heat to keep them from becoming soggy.
- Less Oil, More Flavor – Pork belly naturally releases oil; adding too much oil at the start can make the dish greasy.
- Cornstarch Slurry – A small amount (about 1 tsp cornstarch + 2 tbsp water) gives a glossy finish without thickening too much.
- Balance the Seasoning – Adjust soy sauce and sugar gently; this dish shines with mild savory notes and natural mushroom sweetness.
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Print Recipe for Mushroom Stir-Fry with Pork Belly:
Mushroom Stir-Fry with Pork Belly
Servings: 2
Ingredients
- 120 grams pork belly season with salt 120克五花肉，加盐调味
- 5 medium size dried mushrooms pre-soaked until soft 5朵中等大小的干香菇，提前泡软
- 200 grams oyster mushrooms 200克平菇
- 100 grams enoki mushroom 100克金针菇
- 3 cloves garlic minced 3瓣大蒜，切碎
- 1 tablespoon cooking oil 1汤匙食用油
Seasoning 调味料:
- pinch of salt 少许盐
- 1/2 teaspoon light soy sauce 1/2茶匙生抽
- pinch of sugar 少许糖
- 1 teaspoon cornstarch + tablespoon water 1茶匙玉米淀粉+1汤匙水
Garnish 装饰:
- 1 tablespoon spring onion 1汤匙葱
Instructions
Prep the Mushrooms
- Use a mix of fresh and dried mushrooms for the best flavor and texture.
- Pre-soak dried mushrooms in water for about 4 hours or until softened, then squeeze out excess water, remove stems, and slice thinly.
- For enoki mushroom, cut off the ends of the mushrooms and rinse them quickly. Separate the strands of enoki mushrooms.
- Rinse the oyster mushrooms. Don’t wash too long as it soaks up quite a bit of water.
Prep the pork belly
- Cut pork belly into small cubes and season lightly with salt. The fat will render as it cooks, so you don’t need much oil.
Stir Fry Ingredients
- Heat a pan with a little oil, then add the pork belly. Sauté until the edges turn golden brown and aromatic.
- Add minced garlic and saute until fragrant. Add the dried mushrooms first; cook briefly to release aroma. Then add the fresh mushrooms, increase the heat, and sauté until they soften.
- Season with salt, light soy sauce, and a bit of sugar to balance the flavor. Add a small amount of cornstarch slurry to thicken the sauce slightly. Mix well. Garnish with spring onion. Then remove from heat.
Notes
- Mix Mushroom Varieties – Combining fresh and dried mushrooms adds both texture and deep umami flavor.
- Saute the pork belly until golden brown – This helps release its natural aromatic oil, adding extra fragrance to the dish.
- Use high heat to cook the mushroom – Mushrooms release water; cook them on high heat to keep them from becoming soggy.
- Less Oil, More Flavor – Pork belly naturally releases oil; adding too much oil at the start can make the dish greasy.
- Cornstarch Slurry – A small amount (about 1 tsp cornstarch + 2 tbsp water) gives a glossy finish without thickening too much.
- Balance the Seasoning – Adjust soy sauce and sugar gently; this dish shines with mild savory notes and natural mushroom sweetness.