Go Back
Mushroom and Pork Belly Stir-Fry Recipe
Print

Mushroom Stir-Fry with Pork Belly

Prep Time10 minutes
Cook Time10 minutes
Soaking time4 hours
Total Time20 minutes
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.