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Pork & mushroom stir-fry

Pork & mushroom stir-fry


For 4


  • 350 grams pork stir-fry strips
  • 1.5 tbsp Canola oil
  • 1 large onion, sliced
  • 2 garlic cloves, thinly sliced
  • 2 cm ginger, finely shredded
  • 500 grams fresh white button mushrooms, sliced
  • 400 grams bok choy, sliced
  • 80 ml oyster sauce
  • 200 grams brown or basmati rice, raw
  • Coriander leaves, to garnish

Pork & mushroom stir-fry Method

    1. Cook the rice according to the packet instructions.  
    2. Place pork and ½ tablespoon of 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.
    3. Add the remaining 1 tablespoon oil to the pan and stir-fry the onion, garlic and ginger for 1 minute. Add the mushrooms and a splash of water and stir-fry for 2 minutes until golden and starting to soften. Stir in the cooked pork, 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.
    4. Garnish with coriander leaves and serve with rice.
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