Chinese•comfort

Spicy Mushroom and Pork Belly Stir Fry

A super delicious spicy mushroom and pork belly stir fry

Ingredients

Quantities are shown as originally provided.

100 g pork belly (remove the skin and cut into small pieces)
1 tbsp. vegetable cooking oil
4 cloves garlic (roughly chopped)
4-5 scallions – separate the green part and white part
4-5 fresh Thai peppers – cut into small circles
2 tbsp. Rice wine (, or sweet wines )
200 g Mushroom mix: I recommend using small mushrooms (as they can absorb more flavors. You can try beech mushroom or oyster mushroom.)
1 tbsp. pepper flakes
a very small pinch of salt
1 tbsp. light soy sauce
1/2 tbsp. sesame oil

1
Add a little oil to the wok and fry the pork belly until well seared.
2
Add garlic, Thai chili pepper, and scallion sections. Fry until aromatic, add a round of shaoxing wine or rice wine.
3
Add the beech mushroom. Fry for about 2-3 minutes, until the mushrooms are thoroughly cooked.
4
Add a tiny pinch of salt, a drizzle of soy sauce, and some pepper flakes to improve the heat. Finally, add the green part of the scallions and drizzle with some sesame oil. Serve hot!