Pork, Leek & Mushroom Stir Fry with Wonton Wafers

By Dixie Elliott

Pork, Leek & Mushroom Stir Fry with Wonton Wafers

Pork, Leek & Mushroom Stir Fry with Wonton Wafers. Looking for the perfect mid-week dinner? This classic stir-fry is packed full of delicious in-season flavours sure to leave you feeling satisfied.

Pork, Leek & Mushroom Stir Fry with Wonton Wafers

Serves 4



20 wonton wrappers

olive oil cooking spray

2 tbsp sesame seeds, toasted

2 leeks, trimmed and washed

1 cup vegetable oil

500g pork fillet or pork steak, cut into thin strips

100g shiitake mushrooms, trimmed and sliced

100g oyster mushrooms, cut in half

½ cup cashew nuts

¼ cup oyster sauce

100g enoki mushrooms, trimmed and broken into smaller pieces

steamed rice, to serve



1 Preheat oven to 180C. Put wonton wrappers on a large baking tray. Spray with olive oil and sprinkle with sesame seeds. Bake for 8-10 minutes or until light, golden and crisp. Transfer to a wire rack to cool.

2 Cut two 6cm lengths from a leek. Finely shred. Thinly slice remaining leek and set aside for stir-fry.

3 Heat vegetable oil in a wok over medium-high heat. Cover a plate with paper towel. Add a third of the shredded leek to hot oil. Cook for 1 minute or until crisp and golden. Remove leek from oil with a slotted spoon and put on paper towel. Cook remaining shredded leek. Drain oil from wok, leaving 1 tsp. Return wok to heat.

4 Add a quarter of the pork to hot wok and stir-fry until browned. Transfer to a plate. Stir-fry remaining pork, adding more oil if required. Stir-fry sliced leek for 1-2 minutes or until soft. Transfer to pork. Add shiitake and oyster mushrooms to wok and stir-fry for 2 minutes or until golden. Stir nuts and oyster sauce through mushrooms. Return pork and leek to stir-fry with enoki mushrooms. Toss until well combined and heated through.

5 Spoon rice into bowls. Top with stir-fry and sprinkle with crispy leek. Serve with a small stack of wonton wafers.


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