Mushroom and Pork Stir-Fry

Slice the pork 2–3 mm thick across the grain. Mix with 2 tsp light soy, then 1 tsp starch and finally 5 ml oil. Marinate for 10 minutes until lightly coated with no dry starch. Complete Step 2 during the wait.

Quickly rinse, drain and pat the mushrooms dry. Weigh 250 g after trimming and slice about 5 mm thick. Thinly slice 3 garlic cloves. Cut 1 spring onion into 3 cm lengths, keeping whites and greens separate.

Heat the wok over medium-high heat and coat with 10 ml oil. Add all the pork and quickly separate the slices. Stir-fry for about 1–2 minutes until the surfaces turn opaque. Transfer to a clean bowl; finish cooking after returning to the wok. Work in batches if crowded.

Add the remaining 5 ml oil to the same wok over medium heat. Fry all the garlic and spring onion whites for about 10–15 seconds until fragrant but not browned. Add all the mushrooms. Stir-fry over medium-high heat for about 3–4 minutes until softened, lightly golden at the edges and most released liquid has evaporated. Cook off any pool of liquid before Step 5.

Return all the pork and its resting juices. Add the remaining 1 tsp light soy and the full 1 tbsp oyster sauce. Stir-fry over medium-high heat for about 1–2 minutes until the pork is cooked through and everything has a thin glossy coating. Toss in all the green onion tops until just softened. Taste before adding a little salt as needed. Cook off any pooled liquid, then plate immediately.