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 stir-fry dish.
This is a popular stir-fry coming from a less famous cuisine- Jiangxi cuisine. Common Jiangxi stir-frying dishes contain lots of chili peppers. In my mind, this brunch is the hottest, even hotter than Hunan cuisine and Sichuan cuisine. People here love their food seriously spicy. If you can handle the heat, it’s absolutely delicious!
Another secret of Jiangxi stir-frying is the rice wine. A splash of local rice wine is often added right at the end of stir-frying. Rice wine can help remove any odd taste and add a super lovely, faint sweetness to the dish. So you can even taste sweetness in mushrooms.
Meet the ingredients
- Pork belly – remove the skin and cut into small pieces
- 4 cloves garlic – roughly chopped
- 4-5 scallions – separate the green part and white part
- 4-5 fresh Thai peppers – cut into small circles
- Mushroom mix: I recommend using small mushrooms, as they can absorb more flavors. You can try beech mushroom or oyster mushroom. I use brown beech mushroom, white beech mushroom, and a seasonal local mushroom at our market. You can also try golden needle mushrooms by cutting them into small sections.
Add a little oil to the wok and fry the pork belly until well seared.
Add garlic, Thai chili pepper, and scallion sections. Fry until aromatic, add a round of shaowing wine or rice wine.
Here, I love to introduce Chinese Rice Wine. Rice wine (米酒) is a staple in Chinese cooking, used to tenderize meat, remove unwanted odors, and add a subtle sweetness and depth of flavor. You can try making it at home, following my fermented sticky rice recipe. The liquid of this fermented sticky rice is the real touch of the rice wine. If you don’t have them on hand, dry sherry or a sweet wine is the closest substitute.
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!
A scoop of this stir-fry can kill at least one bowl of steamed rice.
- 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
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Add a little oil to the wok and fry the pork belly until well seared.
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Add garlic, Thai chili pepper, and scallion sections. Fry until aromatic, add a round of shaoxing wine or rice wine.
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Add the beech mushroom. Fry for about 2-3 minutes, until the mushrooms are thoroughly cooked.
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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!
Other Mushroom Recipes
If you love to cook mushrooms, the following are some of our most popular mushroom recipes, either stir-fried with protein, or with other vegetables. Hope you will find your favorite mushroom combination. Happy cooking!
