Shredded Pork with Snow Peas and Chicken Leg Mushrooms


Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in

By Eileen Yin-Fei Lo

Published 2009

  • About

Once again, meaty chicken leg mushrooms appear in a Stir-fry, this time in a classic Cantonese preparation with snow peas and shredded pork that demonstrates the mix of textures and tastes so characteristic of the cooking of Guangdong. The mushrooms are meaty, slightly chewy; the snow peas deliver crunch; and the pork provides bite.



  • 4 teaspoons oyster sauce
  • 2 teaspoons light soy sauce


To make the marinade: In a bowl, mix together all of the ingredients. Add the pork, turn to coat evenly, and reserve.

To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

To water-blanch the snow peas, first trim the ends and strings from the peas, then cut each pea into thirds on a sharp diagonal.