Hughes Mushrooms

Five spice pork and mushroom stir fry

Mix the oyster sauce, cornflour and a little seasoning together in a bowl, add the pork and mix well. Heat a wok or large frying pan over a high heat and add the groundnut oil. Add the pork and stir-fry for 3-4 mins until golden brown.

Add the garlic, ginger and chillies and stir fry for 30 secs. Add the carrots, pak hoy, and mushrooms and stir fry for 2 mins.

Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 min. Stir in the cornflour mixture and cook for a further 1 min, stirring until the sauce thickens. Sprinkle over the spring onions and serve with Jasmine rice.

Lean pork is a good source of protein and B vitamins which are needed for the release of energy. The mushrooms also supply B vitamins as well as the antioxidant nutrient selenium, which is needed to protect the body cells against diseases such as cancer.


















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Prep: 10 mins

Cooking: 10 mins

Serves 4


450g/1lb pork loin steaks, fat trimmed and sliced

45ml/3tbsp oyster sauce

30ml/2 tbsp corn flour

salt and freshly ground black pepper

30ml/2tbsp groundnut oil

2 cloves garlic, crushed

2.5cm/1in piece root ginger, peeled and grated

5ml/1tsp crushed dried chilli flakes

2 carrots, cut into fine sticks

175g/6oz pak choy, washed and sliced

200g/7oz large flat white mushrooms, sliced

150g/5oz chestnut mushrooms, sliced

30ml/2tbsp dark soy sauce

30ml/2tbsp rice wine or dry sherry

2.5ml/½ tsp Chinese five spice powder

300ml/½pt chicken stock

15ml/1tbsp corn flour mixed with 30ml/2tbsp cold water

sliced spring onion to garnish