Shiitake & Pork Mince Stir-Fry

  • 10min prep
  • 25min cook
  • 4 Servings


  • 1 ½ tablespoons salt-reduced soy sauce

  • 1 ½ tablespoons oyster sauce

  • ¼ cup shao hsing (Chinese rice wine)

  • 2 tablespoons brown sugar

  • 1 teaspoon sesame oil

  • 1 ½ tablespoons peanut oil

  • 500g pork mince

  • 1 brown onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 2cm piece fresh ginger, finely grated

  • 1 long red chilli, finely chopped, plus extra sliced chilli to serve

  • 100g fresh shiitake mushrooms, trimmed, chopped

  • 1 bunch baby choy sum, trimmed, leaves separated, stems chopped

  • 1 bunch baby pak choy, trimmed, leaves separated

  • Steamed jasmine rice, to serve

  • Coriander sprigs, to serve


  • Place soy sauce, oyster sauce, shao hsing, sugar and sesame oil in a small bowl. Stir until sugar dissolves.

  • Heat a wok over high heat. Add 2 teaspoons peanut oil. Swirl to coat. Add ½ the mince. Stir-fry, breaking up lumps, for 6 minutes or until browned. Transfer to a bowl, draining any excess fat. Repeat with 2 teaspoons remaining peanut oil and remaining mince.

  • Add remaining peanut oil to wok. Swirl to coat. Add onion, garlic, ginger and chilli. Stir-fry for 2 minutes. Add mushroom. Stir-fry for 2 minutes or until just tender. Return mince to pan with sauce mixture. Stir-fry for 2 to 3 minutes or until hot. Transfer to a heatproof bowl. Cover to keep warm.

  • Add choy sum and pak choy to wok. Stir-fry for 2 to 3 minutes or until bright green and tender. Divide rice among bowls. Top with mince mixture and greens. Sprinkle with coriander and extra chilli. Serve.