Pork with Straw Mushroom
This recipe specifically calls for roast Pork, rather than uncooked. This could be Char Siu purchased in a shop, or else the leftovers from a roast of Pork made at home. Here, it is paired with baby Bok Choy leaves and Straw Mushrooms. Unlike other mushrooms, this variety is excellent when canned and this is what is being used in this dish. These main ingredients are stir-fried and then finished in a light sauce sparked with a little chili heat.
Above you can see some pieces of leftover Pork from a roast cooked a few days earlier. The slices in the foreground are roughly the size you want for this particular dish.
The Recipe Card below calls for White Wine to be used in the sauce. A Rice Wine would be more traditional for what is essentially a Chinese dish (and you can certainly use it instead, if you wish), but a Western White Wine can add pleasing notes as well.
For the Chicken Stock, you can certainly use a commercial product, but home-made is better. If you like, you can follow my Basic Chinese Chicken Stock recipe.
First, mix the cornstarch with enough water to make a slurry then add the stock, wine, soy sauce and sugar. Set this aside to use later.
Next, heat a tablespoon or so of oil in a pan over high heat and briefly sauté the Bok Choy. When a few brown spots appear on the stems and the leaves begin to wilt, remove to a bowl. For this recipe, I am using the Shanghai variety, but you can substitute with another if you like.
Replenish the oil and as soon as it is hot, add the dried chili. As soon as they start to darken, add the onion and stir until just softened. The process of darkening the chilies in oil is one that is commonly used in traditional Kung Pao style dishes, and it lends a nice, slightly smoky quality to the chili heat.
Add the mushrooms, pork and sauce mixture and stir (gently so as not to break the meat slices) until all is heated through and the sauce is thickened.
Finally, add back the Bok Choy. Continue to stir a minute or so longer and then serve immediately.
Your Recipe Card:
Pork with Straw Mushroom
- 1 ½ cups of Roast Pork;
- 2 cups baby Bok Choy large leaves sliced into smaller pieces;
- Canned Straw Mushrooms;
- ½ a small Onion thinly sliced vertically;
- 4 small dried chilies;
- 1 tbsp. minced or pureed Garlic;
- ¼ cup Chicken Stock;
- 2 tbsp. Soy Sauce;
- ¼ cup White Wine;
- 1 tsp. Sugar;
- 1 tsp. Cornstarch.
- Mix the cornstarch with enough water to make a slurry then add the stock, wine, soy sauce and sugar, and set aside.
- Sauté the Bok Choy in a tablespoon of oil over high heat until wilted and browning at the edges of the stem, then remove to a bowl.
- Fry the chillies in the same pan (adding oil if needed). When they darken, add the Onion and stir-fry until soft.
- Add the mushrooms, pork and sauce mixture and stir until the sauce is thickened.
- Add back the greens and cook to heat through. Serve Immediately.