Pork & Mushrooms: The secret to a flawless glossy finish

The key to achieving a professional Chinese-style finish in this dish is the interaction between starch and sugar. This combination creates a glossy, enveloping sauce that clings to the pork and mushrooms rather than pooling at the bottom of the pan. Ingredients Main Components Pork — 400 g Oyster mushrooms — 400 g Vegetable oil — to taste Sauce and Seasoning Soy sauce — 70 ml Teriyaki sauce — 1 tbsp. Brown sugar — 1 tsp. Starch — 1 tsp. Sesame seeds — 1 tbsp. Garlic powder — to taste Ground coriander — to taste Ground ginger — to taste Fresh greens — to taste Preparation Step 1. Prepare the base. Wash the pork and dry it thoroughly with paper towels. Cut the meat into medium-sized cubes. Rinse the oyster mushrooms and either tear them by hand or cut them in half. Step 2. Mix the sauce. In a deep container, combine the soy sauce, teriyaki, brown sugar, starch, sesame seeds, and spices (garlic, ginger, coriander). Whisk thoroughly until the mixture is homogeneous and the sugar and starch are completely dissolved.