Pork and Mushroom Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
3
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Calories
238 kcal
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Course
Main Course
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Cuisine
Chinese
Pork and Mushroom Stir Fry
Description
The pork is sliced thinly and marinated with cooking wine, oyster sauce, white pepper, salt (optional), water or chicken stock, and cornstarch to tenderize and create a smooth texture. After marinating, the pork is quickly fried in a wok with abundant oil to achieve a light sear and pale color before being removed.
In the same pan, some oil is retained to sauté garlic, ginger, and scallion whites for fragrance, then shiitake mushrooms are added and lightly cooked with oyster sauce and light soy sauce. The pork is returned to the pan along with the green scallion parts, finishing with optional sesame oil for aroma.
This stir fry balances the meat's richness with the earthy mushrooms and aromatic aromatics, resulting in a savory dish suitable for serving with rice or noodles.
The notes suggest that pork butt gives a preferable texture for stir fry with some chew and flavor, while tenderloin produces a better shape but a different texture.
Ingredients
- 200 g pork butt thinly sliced, or tenderloin
Marinating
- 1/4 tsp. salt , optional (you can skip this for a less salted dish)
- 1/2 tbsp. cooking wine
- 1/2 tbsp. oyster sauce
- 2 tbsp. water or chicken stock
- 1/4 tsp. white pepper
- 3 tsp. cornstarch
- 1/2 tbsp. vegetable oil
Stir fry
- cooking oil as needed
- 1/2 thumb ginger ,skin removed and sliced
- 1 garlic sliced, cloves
- 10 shiitake mushrooms remove the roots and sliced, fresh
- 4 scallions ,cut into small sections white part and green part separated
- 1/2 tbsp. oyster sauce
- 1/2 tbsp. soy sauce light
- 1 tsp. sesame oil , optional
Instructions
- Thinly slice the pork. Add salt (or skip the salt if you want a less salted dish), Shaoxing wine, oyster sauce, and white pepper. Mix well.
- Add water or stock in. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed, then add cornstarch. Set aside for 15minutes. Mix in around 1/2 tablespoon of vegetable cooking just before frying.
- Heat your wok or pan first. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 3-5 seconds and then quickly fry them until turns pale. Transfer out immediately.
- Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place shiitake mushroom in, add oyster sauce and light soy sauce. Fry for around 30 seconds until the shiitake mushrooms are just cooked.
- Return pork and add scallion sections, drizzle sesame oil. Quickly mix well and transfer out. Serve hot!
Notes
- Both pork butt and pork tenderloin can be used; pork butt yields a better texture for stir-frying, while tenderloin gives a neater appearance.
- Marinating with cornstarch and liquids helps tenderize pork slices and creates a smooth coating before frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 474mg | 20% |
| Potassium | 448mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 16mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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