Sunday, May 25, 2014

Cooking Lab - Pearl Mushroom with BBQ Pork (珍珠茹快炒叉燒肉)

The combination of barbecue pork stir-fry with pearl mushrooms in oyster sauce and dry sherry tastes just delicious. 

These bouquets of young pearl mushroom are a delight. You will fall in love with these juicy and tender mushrooms. 

(c) GMV - Got My Vote!

Roasted BBQ pork can be purchased at any Asian BBQ pork shops. Omit this ingredient for a vegetarian dish.


- 250g roasted bbq pork 
- 250g pearl mushroom 
- 3 tablespoon oyster sauce 
- 1 table spoon soy sauce 
- 1 teaspoon sugar 
- 1 teaspoon dry sherry 
- 1/2 teaspoon chicken powder 
- 30g green shallot 
- 50g snow pea sprouts 
- 3 tablespoon chicken stock 
- 30g ginger sliced 
- 1/2 small chili 
- Salt and pepper 


1. Mix oyster sauce, sugar, chicken powder and soy sauce in a small bowl.

2. Heat peanut oil in a hot wok. Add ginger slices and stir-fry for 10 seconds.

3. Add pearl mushrooms and stock.

4. Stir fry for 3 minutes and add the sauce mixture.

5. The mushroom will turn golden and starting to absorb the sauce.

6. Continue stirring until the stock liquid is reduced.

7. Add dry sherry 1 minute before removing from heat.

8. The mushroom should look moist and super tender. 

9.Slice BBQ pork into thin slices.

10. Plate the cooked mushroom on a bed of young snow pea sprouts.

The heat of the stir-fry will semi-cook the snow pea sprouts.

11. Top with BBQ pork slices.

12. Season with sesame seeds and cracked pepper.

This sherry-spiked stir-fry add a finess touch to this dish.