King Oyster Mushroom with Pork
King oyster mushroom with pork is a versatile dish suitable for any occasion, offering rich texture layers through simple ingredient combinations.
What is king oyster mushroom?
King oyster mushroom is an edible mushroom. The cap of the king oyster mushroom is grayish - brown, and the stipe is stout and white.
Its characteristics are thick flesh. After cooking, it tastes smooth and tender, with a slight crispness. It is suitable for slicing or shredding.
Before cooking, it is recommended to blanch or stir - fry it dry first. This can not only remove the earthy smell of the mushroom but also enhance the taste levels.
Key points for ingredient substitution
King oyster mushroom can be replaced with fresh shiitake mushrooms or white button mushrooms. Ordinary mushrooms contain more moisture. It is recommended to stir - fry them directly in the pan until the edges are slightly charred, and then stir - fry them normally to avoid too much moisture in the finished dish.
When substituting pork belly with chicken leg meat or beef, first mix the meat slices with a little starch and oil. Then, stir - fry quickly in a hot pan with hot oil. In this way, the meat will be more tender and not dry.
If there are no garlic sprouts, you can use shredded green peppers instead. Put them in the pan two minutes before taking the dish out of the pot. This can not only add color but also a fresh aroma.
If you run out of oyster sauce, you can replace it with half a spoonful of soybean paste and a little white sugar. The savory flavor will still be rich.
Where can I buy king oyster mushrooms?
You can buy king oyster mushrooms at local Asian supermarkets. Generally, they can be found in the mushroom section of fresh food supermarkets.
If all else fails, you can try growing them yourself! For example, you can find king oyster mushroom growing kits on Amazon!
INGREDIENTS
Main Ingredients
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·300g king oyster mushrooms (sliced)
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·200g pork belly (sliced)
Additional Ingredients
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·10g ginger (sliced)
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·10g garlic (sliced)
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·10g white part of green onion (cut into segments)
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·20g garlic sprouts (cut into segments)
Seasonings
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·5ml cooking wine
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·5ml light soy sauce
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·5ml dark soy sauce
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·5g salt
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·2g sugar
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·5g oyster sauce
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·15ml oil (for stir - frying the meat)
COOKING STEP
Step 1
First, slice 300g of king oyster mushrooms evenly and set them aside. Then, slice 200g of pork belly thinly, slice 10g of ginger, slice 10g of garlic, cut 10g of the white part of green onion into segments, and cut 20g of garlic sprouts into segments. Set them all aside.
Step 2
Heat a small pot of water. After the water boils, put the sliced king oyster mushrooms into the water and blanch for 1 - 2 minutes until they become slightly soft. Then, take them out and drain the water. Set them aside.
Step 3
Wipe the pan dry and pour in 15ml of oil. When the oil is hot, put in the pork belly slices. Stir - fry them slowly over medium - low heat until both sides of the pork belly are slightly browned and fragrant. Remove the excess oil to reduce the greasiness.
Step 4
Add the sliced ginger, sliced garlic, and green onion segments. Change to high heat and stir - fry a few times to stimulate the aroma
Step 5
Add 5ml of cooking wine, 5ml of light soy sauce, and 5ml of dark soy sauce. Stir well to let the pork belly fully absorb the seasonings, making it red, shiny, and attractive.
Step 6
Pour the blanched king oyster mushroom slices into the pan and use a spatula to stir them evenly so that the mushrooms and pork belly are fully integrated.
Step 7
Add 30ml of water and simmer for a while to let the flavors blend better. Then add 5g of salt, 2g of sugar, and 5g of oyster sauce. Continue to stir evenly to make all the flavors spread evenly.
Step 8
Finally, add the garlic sprouts segments. Stir a few times until the aroma of the garlic sprouts is released. Immediately turn off the heat and serve the dish.
More recipes worth trying
Fatty Beef with Enoki Mushrooms
Wood Ear Mushroom with Chinese Yam Stir Fry
Braised Tofu with Shiitake Mushrooms
Common error prompts
Excessive water from king oyster mushrooms
If the mushrooms are not dried after blanching or are sliced too thick, they are prone to releasing a lot of water. After blanching, pat the mushrooms dry with kitchen paper. The thickness of the slices should be controlled at 3 - 4 millimeters, which is about as thin as the side of a one - yuan coin.
Pork belly is greasy and tough
If the heat is too high or the oil is not drained properly, the meat will become tough. Stir - fry the meat slices over medium - low heat until the edges curl and turn slightly brown, then stop. Pour out two - thirds of the oil in the pan, leaving only a small amount to lubricate the pan.
The taste of the sauce stays on the surface
If the seasonings are poured directly onto the dish, it is difficult for them to penetrate the ingredients. Pour light and dark soy sauces along the edge of the hot pan. The high temperature will instantly caramelize the sauce and bring out the aroma. Then quickly stir to evenly coat the ingredients.
Garlic sprouts have no aroma and wilt
If garlic sprouts are stir - fried for too long or added too early, their aroma will be destroyed. Sprinkle the garlic sprouts into the dish 30 seconds before it is ready to be served. After turning off the heat, stir them twice with the residual heat and immediately transfer the dish to a plate.
The king oyster mushrooms have a mushy texture
If the mushrooms are blanched or simmered for too long, they will lose their elasticity. Add half a spoonful of white vinegar when blanching to help the fibers tighten. Control the blanching time within 2 minutes.
Pairing Recommendations
Main Course Pairings
Fettuccine, quinoa rice, whole wheat bread, and white rice are all perfect pairing options.
Side Dish Selections
Broccoli, mixed salad, and roasted asparagus are all ideal side dishes. It is recommended to blanch the broccoli briefly to maintain its crispy texture.
Beverage Recommendations
A refreshing white wine or lime mint iced tea can both balance the taste of the main course well. If you prefer a non-alcoholic beverage, sparkling water with lemon slices is a great choice.
Appetizers
Pickled olives and Greek yogurt are classic appetizers.
Storage tips
After finishing making this recipe, let it cool completely before putting it in the refrigerator. Use an airtight storage container and put it in the refrigerator's refrigeration zone (0 - 4 degrees Celsius), where it can be stored for 4 - 5 days.
Due to the characteristics of king oyster mushrooms, it is not recommended to store them in the freezer.
FAQs:
When stir - frying, use high heat and stir quickly so that the water is less likely to come out.
You can use a frying pan, but choose a thick - bottomed one. The temperature should be a bit higher than that of a wok. Stir frequently while cooking.
However, using a wok is more convenient because the curved bottom of the wok makes it easier to stir - fry ingredients.
At this time, the fatty part will become semi - transparent and the lean part will turn completely white.
Allow enough time for both sides to become slightly browned to form a protective layer. This way, the mushrooms can stay intact and retain their moisture.
