Pork and Mushroom Stir Fry
This dish is rich with the savory notes of pork and the earthy depth of mushrooms and pairs wonderfully with a variety of sides.
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
NOTE #1: Cleaning the mushrooms with damp towels instead of washing them under running water, protects them from getting soggy as they absorb the water like sponges.
For shiitake mushrooms that are a bit dirtier and require a bit more attention, you can use a knife to trim off the very end of the stem, which is often where dirt accumulates. Additionally, if there are tough spots of dirt that won't come off with a gentle wipe, you can use a slightly dampened toothbrush for a more targeted clean, again making sure not to saturate the mushroom. Once clean, your shiitake mushrooms are ready to be sliced or cooked whole, adding a rich, umami flavor to your dishes without any grit or excess moisture.
NOTE #2: Make sure your pork is thinly sliced against the grain. This will help it cook quickly and stay tender. Mushrooms should be sliced uniformly to ensure even cooking. Also, have all your other 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.
NOTE #3: Don't crowd the pan, and cook the meat in batches.