Pork with Mushrooms and Oyster Sauce

Quick, easy and healthy. What more could you ask?



250g pork fillet, sliced thinly.

¼ cup cooking oil.

1 chilli pepper, seeded and chopped [to taste].

2 cloves garlic, finely chopped.

¼ cup oyster sauce.

2 tblsp golden soy sauce.

2 tblsp cornflour.

Salt to taste.

2 cups mushrooms, diced

1 cup chopped cabbage

1 red pepper, diced, seeds out.

½ cup peas

2 -3 spring onions, sliced.



Trim the fillet of any fat and sinew and slice thinly into medallions. Place in a sealable container, add the chopped garlic and chilli and the oil, mix well and close the lid. Leave to marinate for 2-3 hours. Mix the oyster sauce, soy sauce, cornflour and salt together in a small bowl and top up with water to the volume of 2 cups. Stir well and set aside. Prepare the mushrooms and set aside. Prepare the rest of the vegetables and mix together in a bowl and set aside.



Place a wok or sauté pan over a high flame and stir fry the meat until sealed. Add the mushrooms and continue to stir fry for another 2-3 minutes. Add the oyster sauce mix and bring to the boil, stirring, until thickened. Cover and simmer for 10 minutes then add the rest of the vegetables. Stir through and bring to the boil again. Simmer for another 2-3 minutes and serve immediately.


Serve with: Udon or Hokkien noodles.


Serves: 2.


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