In a large mixing bowl, combine the pork shoulder with the marinade ingredients and mix well to combine. Set aside for 10 minutes. While the pork is marinating, place the mushrooms in a large, microwave-safe bowl and microwave on high for 5 minutes.Heat about 2-3 tbsp of the vegetable oil in a large wok or frying pan over high heat. When hot, add the mushrooms and fry, tossing, for 3 minutes, or until browned. Use a slotted spoon to remove the mushrooms to a plate, reserving the oil in the wok.Add the remaining vegetable oil, and then the marinated pork and spread evenly in a single layer over the base of the pan. Allow to cook, undisturbed, for 2 minutes until browned, then toss well. Add the garlic, chillies, spring onion and mushrooms to the pan with the seasoning ingredients and toss well to combine, until the pork is cooked through.In a small bowl, combine the potato starch with the cold water to form a slurry, then stir through the wok to produce a silky sauce. Transfer the garlic pork and mushroom stir-fry to a serving platter and serve immediately.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at