Wild Pig Tenderloin and Chanterelle Mushroom Stir Fry

Stir fries are a great answer to the age old “What’s for dinner?” question when time is an issue. They have great flavor and can be cooked up quickly in a single dish.

Stir fries are quick and easy one pot meals, making them great for a busy summer evening. Images by author

The flavor combination of pork with ginger and Asian inspired flavors works perfectly with the meaty mushrooms. Chili crisp has become a go-to addition in most of my stir fry recipes for both the spicy flavor and added crunch. It has boomed in popularity over recent years and you can now find them in most any grocery store or from multiple online sources. It's a good ingredient to add to your pantry if you haven't already.

Chili crisp adds a ton of flavor and texture to stir fries.

As with all stir fries, this one moves fast once you start cooking. Go ahead and do your prep work and measuring before you start because there won’t be a lot of time available after. I used a pair of tenderloins from a wild pig for this one, but loin (backstrap) also works well. You can also substitute venison if you wish.

Prep and measure all ingredients before you start cooking.

For the mushrooms, go ahead and clean them well, pat them dry, and give the larger ones a coarse chop so they cook fast and even.

Clean and pat dry the chanterelle mushrooms, slicing the larger ones into bite-sized pieces.

I do this one in my Lodge cast iron wok over a high heat burner, but you can use a regular wok or even a large skillet. Whatever pan you use, get it hot before you start and keep the heat high the entire cook. Most home ranges can’t match the high BTU’s of a commercial Asian kitchen wok burner, but keeping it on high works.

As with most chanterelle recipes, I like to start with a dry pan. Add the mushrooms to the hot wok and stir constantly. If you prefer, you can start the mushrooms on medium heat, but make sure you crank the heat once they have lost most of their moisture and it has evaporated from the pan.

Cook the mushrooms in a dry pan until the moisture escapes and then evaporates.

Once the mushrooms have softened and the wok is dry, push the mushrooms high on the cooler sides of the wok. Add some high heat oil like peanut, grape seed or avocado to the center of the wok. Once the oil starts to smoke a bit, add the tenderloin. Stir fry for 5-7 minutes or until the pork is fully cooked to at least 150 degrees internal to kill any parasites that might be in the meat. If you are using venison, don’t worry about cooking it that long, just get a nice brown on the surface before continuing.

Move the mushrooms up the side of the wok and stir fry the wild pig tenderloin over the hottest part of the pan.

Once the meat is cooked through, pull the mushrooms back down and stir to combine. Add the green onions, hoisin and soy sauces, chili crisp, garlic, honey, ginger, sesame oil and white pepper.

Add the green onions once the pork has cooked through.

Stir to blend and evenly coat everything with the sauce. Cook another 3-4 minutes to heat everything through and cook the green onions.

Add remaining sauce ingredients while you blend everything together.

Serve over rice and garnish with sesame seeds, if desired. You can also garnish with a few slices of green onion if you wish.

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