Mushroom, pork & asparagus stir fry

Stir frys are so quick and easy to make, and taste fresh and wholesome.  This mushroom, pork and asparagus stir fry is no exception, and an be rustled up in about 15 minutes.


Serves: 4



1/4 cup peanut oil

500g pork fillet, thinly sliced

4 spring onions, thinly sliced

2 garlic cloves, finely chopped

2cm piece ginger, peeled, cut into thin strips

1 tsp sesame oil

100g Shiitake mushrooms, halved

350g cup mushrooms, thickly sliced

1 bunch asparagus, trimmed, cut into

5cm pieces

1 bunch baby pak choy (bok choy), trimmed, stems chopped, leaves separated

1/3 cup oyster sauce

1/3 cup chicken stock

Steamed jasmine rice, to serve


1. Heat a wok over high heat until very hot. Add 1 tbs oil and swirl to coat wok. Add half the pork. Stir-fry for 2 minutes or until almost cooked through. Transfer to a plate. Repeat using 1 tbs oil and remaining pork.


2. Heat remaining 1 tbs oil in wok over high heat. Add spring onions, garlic, ginger, sesame oil and shiitake mushrooms. Stir-fry for 1 minute. Add cup mushrooms, asparagus and pak choy stems. Stir-fry for 2 minutes.


3. Add oyster sauce, stock, pork and bok choy leaves to wok. Stir-fry for 1—2 minutes or until leaves just wilt. Serve with steamed jasmine rice.


 TIP:  The pork an be exchanged for chicken if preferred


Recipe by:

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Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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