Pork Stir Fry

Ingredients

• 300g pork loin, trimmed and diced into small stir-fry pieces

• 2 tablespoons crispy chilli oil (from a jar)

• 1 tablspoon low-sodium soy sauce

• ¼ cup olive oil or vegetable oil for frying

• 200g king brown mushrooms (large and baby), sliced to retain shape

• 3 to 4 shiitake mushrooms, stems removed and caps sliced

• Pinch Szechuan peppercorns

• 4 cloves garlic, roughly chopped

• Large knob ginger, sliced into matchsticks (skin on optional)

• ½ onion, sliced

• 1 green chillies, sliced

• Salt and pepper to taste

• 250g green vegetables (such as gai lan, choy sum, or bok choy), briefly blanched

• 3 spring onions, chopped

• ½ bunch garlic chives (or flat Asian chives), chopped

Method

1. Trim the pork loin by removing any sinew and excess fat. Dice the pork into small cubes so it cooks quickly and stays juicy. Place the pork in a bowl and add crispy chilli oil and a splash of low-sodium soy sauce. Toss to coat and set aside to marinate lightly.

2. Prepare the mushrooms by slicing the king browns lengthwise to keep their shape. Remove the stems from the shiitakes and slice the caps. Heat a large, heavy-based pan until very hot, then add a generous amount of oil. Add the mushrooms and cook until they begin to brown deeply and absorb the oil, developing a rich, caramelised surface. 

3. Add Szechuan peppercorns, garlic, ginger, onion, and sliced green chilli to the mushrooms. Stir-fry until fragrant and lightly caramelised. Season with a little salt and pepper.

4. Add the marinated pork to the pan. Stir-fry quickly over high heat so it sears on the outside while remaining juicy in the centre. Cook just until the pork is browned and tender.

5. Blanch the green vegetables in boiling water for a moment, leaving them vibrant and crisp. Add them directly to the pan, allowing a little water to help lift the flavours and create a light sauce.

6. Finish by adding chopped spring onion and garlic chives. Toss everything together so the herbs soften slightly and their flavour blends into the stir-fry.

7. Serve immediately — on its own, over rice, or tossed through noodles.