Heat up the wok and add your favourite mushies to this simple and satisfying pork & mushroom stir-fry.
Ingredients (serves 4)
350g pork stir-fry strips
1 1/2 tbs sunflower oil
1 large onion, sliced
2 garlic cloves, thinly sliced
2cm ginger, finely shredded
400g mixed mushrooms (such as shiitake, oyster and Swiss brown), sliced
100g enoki mushrooms, trimmed
2 bok choy, sliced
1/3 cup (80ml) oyster sauce
1 cup (200g) low-GI rice (such as Doongara see note), cooked
Coriander leaves, to garnish
1. Place pork and 2 teaspoons oil in a bowl and stir well to coat. Heat a wok or large frypan over high heat. Add pork and stir-fry for 2 minutes until browned. Remove pork and set aside.
2. Add the remaining 1 tablespoon oil to the pan and stir-fry the onion, garlic and ginger for 1 minute. Add the mixed mushrooms and a splash of water and stir-fry for 2 minutes until golden and starting to soften. Stir in the cooked pork, enoki mushrooms, bok choy, oyster sauce and 2 tablespoons water and cook for a further 1 minute until the bok choy is tender but still has some crunch.
3. Garnish with coriander leaves and serve with rice.