Wild Shaxi Mushrooms Wok Tossed with Cured Pork

Recipe courtesy of Mr. Ouyang's Kitchen
Show: Luke Nguyen's Greater Mekong | Episode: Dali and Shaxi, China
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25 min
20 min
2 to 4 servings


  • One 4-inch piece cured pork
  • 4 cloves garlic, finely sliced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 8 ounces ox-liver or porcini mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced
  • 2 young garlic shoots, sliced into 2-inch lengths
  • 2 tablespoons Chinese cooking wine
  • Pinch salt
Wild Shaxi Mushrooms Wok Tossed with Cured Pork


Heat a pan or wok until smoking hot. Add the cured pork and cook until the fat has been rendered out, 2 minutes. Add the garlic and peppers and stir-fry for 1 minute, and then add the mushrooms and garlic shoots and stir-fry for 1 minute. Pour in the Chinese cooking wine and sprinkle with the salt and stir-fry for 1 minute longer. Serve.