Pork and Mushroom Stir Fry

This is one of the easy meat series. In Chinese cuisine, we love to stir fry all types of meat (pork, beef, chicken) with seasonal vegetables. You can find we have fresh peppers, wood ear mushrooms, onion, snow peas. This mushroom pork stir frying is also a national dish loved by many children. Although no extra spices and herbs are added, the dish is rich in flavor. The tender an juice meat with a faint aroma of shiitake mushroom is so appealing. If you are a mushroom lover, do not miss it.

Although it is quite simple, I highly recommend you reading the whole post and pay attention to the parts with colors. All the tips has been highlighted with different colors.

Ingredients you will need

• 200g pork butt or tenderloin, thinly sliced
• 1/4 tsp. salt
• 1/2 tbsp. cooking wine
• 1/2 tbsp. oyster sauce
• 4 tbsp. water or chicken stock
• 1/4 tsp. white pepper
• 3 tsp. cornstarch
• 2 tsp. sesame oil
• cooking oil as needed

• 10 fresh shiitake mushrooms, remove the roots and sliced
• 1/2 tbsp. oyster sauce
• 1/2 tbsp. light soy sauce
• 4 scallions, cut into small sections white part and green part separated
• 1 garlic cloves, sliced
• 1/2 thumb ginger, skin removed and sliced

Instructions

1. Thinly slice the pork. Add salt, cooking wine, oyster sauce and water (or chicken stock) and white pepper. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed. Then add cornstarch in. Set aside for 10 minutes. Add sesame oil just before frying.
2. ...................

for full instruction please see: www.chinasichuanfood.com

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