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Speedy shiitake and pork mince stir-fry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up a quick and flavorful stir-fry in just 35 minutes for a delicious midweek meal.
Ingredients:
  • 31.50 gm salt-reduced soy sauce
  • 36.60 gm oyster sauce
  • 62.50 ml shao hsing (Chinese rice wine)
  • 32.00 gm brown sugar
  • 1 tsp sesame oil
  • 27.30 gm peanut oil
  • 500g pork mince
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2cm piece fresh ginger, finely grated
  • 1 long red chilli, finely chopped, plus extra sliced chilli to serve
  • 100g fresh shiitake mushrooms, trimmed, chopped
  • 1 bunch baby choy sum, trimmed, leaves separated, stems chopped
  • 1 bunch baby pak choy, trimmed, leaves separated
  • Steamed jasmine rice, to serve
  • Coriander sprigs, to serve
Instructions:
  • Combine the soy sauce, oyster sauce, shao hsing, sugar, and sesame oil in a small bowl. Mix until the sugar is completely dissolved.
  • Preheat a wok over high heat and add 2 teaspoons of peanut oil, swirling to coat the wok. Add half of the mince and stir-fry, breaking up lumps, for about 6 minutes until browned. Transfer the cooked mince to a bowl, draining any excess fat. Repeat the process with the remaining 2 teaspoons of peanut oil and the rest of the mince.
  • Pour the rest of the peanut oil into the wok and swirl to coat. Toss in the onion, garlic, ginger, and chili. Stir-fry for 2 minutes. Throw in the mushrooms and stir-fry for another 2 minutes until just tender. Add the minced meat back into the pan with the sauce mixture. Stir-fry for 2 to 3 minutes until everything is heated through. Transfer to a heatproof bowl and cover to keep warm.
  • Toss choy sum and pak choy in the wok until vibrant green and tender, around 2 to 3 minutes. Spoon rice into bowls, add mince mixture and greens on top. Finish with coriander and extra chilli before serving.

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