Pork and Mushroom Stir Fry

• servings: 3 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

200 g pork butt or tenderloin (, thinly sliced)

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

cooking oil as needed

1/2 thumb ginger (,skin removed and sliced)

1 garlic cloves (,sliced)

10 fresh shiitake mushrooms (,remove the roots and sliced)

4 scallions (,cut into small sections white part and green part separated)

1/2 tbsp. oyster sauce

1/2 tbsp. light soy sauce

1 tsp. sesame oil (, optional)

Directions

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!

Nutrition

• Calories: 238 kcal
• Total Fat: 15 g
• Saturated Fat: 1 g
• Cholesterol: 43 mg
• Sodium: 474 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 15 g