This easy pork with oyster sauce stir-fry recipe is loaded with crisp vegetables like mushrooms and onions, all tossed in a sweet, savory sauce. It’s a healthy one-pan dinner that’s perfect over rice and full of flavor.
Pork in oyster sauce is an Asian stir-fry made with tenderized pork and vegetables. It’s cooked in a sweet, savory, and slightly spicy sauce made with oyster sauce, soy sauce, and garlic.
About this recipe
This is a one-of-a-kind dish that’s super easy to make, but tastes like something you’d get at a restaurant. The ingredients all work really well together, and they’re tossed in a sauce that actually tastes delicious!
A lot of pork stir-fries go wrong when the meat turns dry or the sauce gets watery. This pork stir-fry with oyster sauce fixes that right from the start by tossing the pork with a bit of sugar and letting it rest.
It tenderizes the meat just enough to give you that soft, juicy bite without needing a long marinade or cornstarch coating.
You can also swap the pork for chicken, beef, or even tofu. And if you don’t like mushrooms, just toss in whatever stir-fry vegetables you’ve got: bell peppers, bok choy, or even broccoli all work.
Ingredient notes and substitutes
Scroll down for detailed step-by-step photos and ingredient tips, or skip ahead to the recipe card for exact measurements and quick instructions!
- Pork – Pork tenderloin, pork shoulder (thinly sliced), ground pork, or even leftover roast pork all work well.
- Mushroom – I used straw mushrooms, but button, oyster, or shiitake mushrooms are great substitutes.
- Chilies – I used Thai prik chi fa for color and mild heat; use red or green chili and adjust to taste depending on your spice preference.
- Green onions
- Garlic
- Onion
- Golden mountain sauce – A Thai seasoning sauce with deeper umami than regular soy sauce.
- Dark soy sauce – Adds rich color and a hint of sweetness.
- White pepper
- Oyster sauce – Use a good-quality Thai brand for depth without overwhelming saltiness. I use
- White sugar
- Water
- Oil – Use a neutral, high-smoke point oil like canola or vegetable oil.
After making this, try sweet pork and garlic pepper pork!
How to cook pork with oyster sauce
Step 1: Sprinkle sugar over the pork slices in a bowl and toss to coat evenly. Let it rest for 30 minutes. This helps tenderize the meat without needing a marinade.
Step 2: Heat oil in a wok over medium-high heat. Add the minced garlic and cook until fragrant, about 20 seconds.
Step 3: Add the pork to the wok and stir-fry until it’s mostly cooked through and starting to brown at the edges.
Step 4: Pour in the dark soy sauce, Golden Mountain sauce, oyster sauce, and water. Add white pepper and onion slices. Stir well and cook until the onions are slightly soft.
Step 5: Toss in the mushrooms and sliced chilies. Stir-fry for another 2 minutes or so, just until the mushrooms are tender but not mushy.
Step 6: Add the green onions, stir gently, and take off the heat. Serve hot over jasmine rice and enjoy!
Storage & reheating
- Let the leftover pork with mushroom in oyster sauce cool to room temp, then transfer to an airtight container. Store in the fridge for up to 3 days.
- To reheat, warm it in a skillet over medium heat until heated through. Microwaving can dry out the pork.
More Thai pork stir-fry recipes
Tried this pork stir-fry with oyster sauce? Let me know in the comments how it turned out! Follow me on Facebook, Instagram, and Pinterest.
Pork with Oyster Sauce Stir-Fry
Equipment
- Cutting board and sharp knife
- Mixing bowl
- Wok or large skillet
- spatula
Ingredients
- 10 oz pork, thinly sliced
- 1/2 tbsp white sugar
- 3 tbsp oil
- 2 cloves garlic, minced
- 1 tsp dark soy sauce
- 1 tbsp golden mountain sauce
- 2 1/2 tbsp oyster sauce
- 3 tbsp water
- 1/2 tsp white pepper
- 1/2 onion, chopped
- 3/4 cup straw mushrooms, sliced
- 1 chilies, sliced, see notes
- 4 green onions, cut into 2-inch sized pieces
Instructions
- Toss the pork slices with sugar in a bowl until evenly coated. Let it rest for 30 minutes to help tenderize the meat.
- Heat oil in a wok over medium heat. Add the garlic and stir-fry until fragrant.
- Add the pork to the wok and stir-fry until it’s just starting to cook through.
- Pour in dark soy sauce, golden Mountain sauce, oyster sauce, and water. Add white pepper and sliced onion. Stir well and cook until the onions are slightly soft.
- Toss in the mushrooms and chilies. Stir-fry for 2 minutes, or until the mushrooms are tender to your liking.
- Add green onions, stir gently, and remove from heat. Serve hot over jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.
- Chilies: I used large Thai chilies known as prik chi fa. These are not only about the spice, but also about adding color and chili flavor.
