stir fry chinese pork (char siu) mushroom HD

Traditionally Char siu or Chinese style roast pork is made with pork belly roasted in hoi sin sauce. Red colour are added in the marinated for the red outer appearance of this dish. When cut into slices as it normally is; char siu has a red ring around the edge. Most restaurants and take away nowadays boil the char siu as opposed to roasting it the traditional way. Cooking char siu this way is quicker and cleaner; the meat is softer and without char bit after being roasted in oven. Below is my recipe for char siu with mushrooms . Char siu mushrooms 120g char siu (sliced) 5 medium/large fresh mushrooms 30g onion 1 stalk spring onion (cut about 2 cm length) 3 clove fresh garlic (sliced) 50ml water 1g salt Half teaspoon oyster sauce 1 teaspoon dark soy sauce Potato starch to thicken (5g potato starch to 15g cold water). Dash of wine and white pepper powder Cut the Chinese style roast pork/char siu into slices. Divide the fresh mushrooms into halves or quarter if it is quite big. Heat about 2 ladles of vegetable cooking oil in a wok and fry the char siu and mushrooms for about 10 second. Drain and set aside. Heat the wok with some vegetable cooking oil and add the garlic and onion to sizzle for about 30 second before adding the char siu and mushrooms. Add 1 teaspoon of dark soy sauce and stir fry for a bit. Add a dash of cooking wine and stir fry for a bit more follow by a dash of white pepper powder. Stir fry for a bit and add 50ml of water or chicken stick is even better. Next add 1g of salt and half teaspoon of oyster sauce. Stir fry another 20seconds or so and lightly thicken it with some potato starch combined with waters to complete the dish..