Pork and Mushroom Stir Fry
Pork and Mushroom Stir Fry is a quick and delicious meal. It combines tender slices of pork with flavorful mushrooms and a savory sauce. Perfect for a busy weeknight, this dish is ready in minutes and packs a punch of taste.
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TIPS ON STIR-FRYING THE PORK AND MUSHROOMS
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To ensure your stir-fry turns out perfectly, here are some helpful tips:
1. Preparation is key. Before heating your pan, ensure your pork is thinly sliced against the grain. This will help it cook quickly and stay tender.
2. Mushrooms should be sliced uniformly to ensure even cooking. Also, have all ingredients prepped and ready to go. Stir-frying is a fast process. Once you start, there’s no time to chop vegetables or measure sauces.
3. Marinate your pork. Even a brief marination, as short as 15 minutes, can make a significant difference in flavor and tenderness.
4. The right heat and a good wok or skillet are crucial. Your cooking vessel should be heated until it’s almost smoking. This gives stir-fried foods their distinctive wok “hei” (the breath of the wok). Add oil with a high smoke point, like peanut oil, and spread your pork in a single layer, letting it sear before stirring.
5. Cook in batches if necessary to avoid crowding, which can lead to steaming rather than frying.
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OTHER RECIPE IDEAS:
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HERE ARE THE INGREDIENTS FOR YOUR PORK AND MUSHROOM STIR FRY
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PORK AND MARINADE:
Pork tenderloin: is a lean and tender cut ideal for quick cooking methods like stir-frying.
Soy sauce: adds umami flavor.
Chinese cooking wine: imparts a complex sweetness and helps tenderize the meat.
Cornstarch: contributes to the meat’s silky texture once cooked.
THE SAUCE:
The sauce is a crucial component that enhances the natural flavors of the pork and mushrooms. Adding depth of flavor that ties the entire dish together.
The sauce combines soy sauce (low sodium soy sauce), rice vinegar, apple cider vinegar, sesame oil, brown sugar, honey, cornstarch, and red chili pepper flakes.
FOR THE VEGGIES:
Shiitake mushrooms: Clean the mushrooms with a damp paper towel, and remove the stems. Slice them into thin slices.
Aromatics: minced ginger, minced garlic, and sliced green onions.
Option: sesame seeds
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HOW TO MAKE PORK AND MUSHROOM STIR FRY
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Time needed: 30 minutes
STEP-BY-STEP
- FOR THE VEGGIES:
Clean the mushrooms with a damp paper towel. Remove the stems and cut them into thin slices. Mince the garlic and ginger. Then slice the green onions.
- MARINATE THE PORK:
Combine the thin strips of pork, Chinese cooking wine, soy sauce, and cornstarch in a bowl. Toss to coat evenly, and marinate for at least 15 minutes.
- MAKE THE SAUCE:
Combine soy sauce, vinegar, sesame oil, brown sugar, honey, cornstarch, and red chili pepper flakes in a measuring cup or a bowl. Stir until the sugar and cornstarch dissolve.
- COOK THE PORK:
Heat a skillet with oil over medium-high heat. Add the marinated pork, and cook them in batches. Sear the meat until golden brown. Remove from the pan and set them aside.
- STIR FRY:
Use the same pan, and add more oil if needed. Saute the white part of the green onions, garlic, and ginger until aromatic. Add the mushroom and cook until tender. Add the cooked pork back into the pan and the sauce. Simmer for 2 minutes or until the sauce thickens. Garnish with green onions and sesame seeds.
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FREQUENTLY ASKED QUESTIONS
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Pork tenderloin is a popular choice because it’s tender and cooks quickly. You can also use pork loin or pork shoulder cut into thin strips. The key is to cut the pork against the grain to ensure it cooks up tender and not tough.
Cook them in high heat, do not overcrowd the pan, and cook the vegetables in batches if necessary. Add them back into the pan with the pork towards the end of cooking to combine flavors.
Yes, prep the ingredients, and store them in the fridge. When you’re ready to cook, the actual stir-frying process is quick and easy.
Steamed rice, Asian-style cucumber salad, and steamed green vegetables such as bok choy, snow peas, or broccoli.
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RECOMMENDED RECIPES
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Pork and Mushroom Stir Fry
Equipment
- Wok or Skillet
- Mixing bowls
- cutting board
- knife
Ingredients
- 4 oz. or 12 pieces of shiitake mushrooms, cleaned, and cut into thin slices
- 4 stalks green onions, sliced, separate the white and green part
- 1 inch or thumb-sized ginger, minced
- 4 garlic cloves, minced
- 1 pound pork tenderloin, cut into thin strips
MARINADE
- 2 tablespoons Chinese cooking wine or Shao Hsing Wine
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
SAUCE
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice or apple cider vinegar
- 2 teaspoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/2 teaspoon red chili pepper flakes
- 3 tablespoon vegetable oil
Instructions
- PREP THE VEGGIES: Clean the mushroom with a damp paper towel, and remove the stems. Slice the green onions, and separate the white from the green part. Mince the garlic and ginger. Set them aside. See note #1
- SLICE AND MARINATE THE PORK: In a bowl, combine the thin slices of pork, Chinese cooking wind, and cornstarch. Toss to coat evenly. Marinate for at least 15 minutes. See note #2
- MAKE THE SAUCE: In a measuring cup or a bowl, combine soy sauce, vinegar, sesame oil, brown sugar, honey, cornstarch, and red chili pepper flakes, and stir until the cornstarch and sugar dissolve.
- COOK THE MEAT: Heat the pan with oil, add the meat, and cook until golden brown. Set them aside. See note #3
- STIR FRY: Use the same pan, and add more oil if needed. Saute the white part of the scallions, add garlic and ginge, and keep sauteing until aromatic. Stir in the mushrooms and cook until tender. Add the cooked pork back into the pan, then pour the sauce and simmer until thickened. Garnish with green onions and sesame seeds.
Video
Notes
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