Winter is one of the best times to eat mushrooms! This is an excellent addition to our popular mushroom and pork belly stir fry. It has become my new top recommendation for a spicy rice-killing

Spicy Mushroom and Pork Belly Stir Fry

A super delicious spicy mushroom and pork belly stir fry

Ingredients

  • 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 
  • ⅛ tsp. salt
  • 1 tbsp. light soy sauce
  • ½ tbsp. sesame oil

Instructions

  • Add a little oil to the wok and fry the pork belly until well seared.
  • Add garlic, Thai chili pepper, and scallion sections(white part). Fry until aromatic, add rice wine or sweet wines.
  • Add the beech mushroom. Fry for about 2-3 minutes, until the mushrooms are thoroughly cooked.
  • 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!