Stir-Fried Pork Tenderloin with Enoki Mushroom

I like to eat enoki mushrooms. They are also known as “kim cham” mushrooms (meaning golden needles in hokkien) as they are longish with a small cap. These mushrooms are sometimes added to soups like Bak Kut Teh and commonly used in Japanese cooking. The stems have a crunchy bite despite it being rather thin and needle-like in appearance. It has a mild and delightful flavour and compliments well with meat dishes.

Enoki Mushroom

I usually cook enoki mushrooms with meat, pork tenderloins to be exact. You can substitute the meat with chicken breasts. The enoki mushrooms are added in towards the end of the cooking time as too much cooking will render the stems tough and stringy.

This is my recipe for Stir-Fried Pork Tenderloin with Enoki Mushrooms


  • 200 grammes of pork tenderloins (sliced thinly)
  • 1 packet of enoki mushrooms (cut off and discard the bottom of the cluster of mushrooms and gently rinse them to remove any dirt)
  • 1/2 piece of carrot (julienned) – for added colour to the dish
  • 3 cloves garlic (chopped)
  • 2 tablespoons of cooking oil (preferably palm oil)
  • 50 ml of warm water
  • Corn starch (prepared using 1 tablespoon of corn flour mixed with 5 tablespoons of water)


  • 1 tablespoon of light soya sauce
  • a couple of dashes of white pepper powder
  • 1 teaspoon of corn flour


  • 3/4 tablespoons of oyster sauce
  • 1 tablespoon of chinese cooking wine
  • Salt


Marinade pork tenderloin for about 30 minutes.

Heat oil in wok on high heat and stir-fry the garlic till beginning to brown. Add pork tenderloin and carrots and stir-fry till meat is almost cooked. Add oyster sauce and salt to taste followed by water and bring gravy to boil. Then add the enoki mushrooms and chinese cooking wine and stir well for 30 seconds.

If it is too dry to your liking, add a little bit more warm water. If the gravy is too runny, add a tablespoon of corn starch at a time.

Serve hot with steaming white rice.

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