General
Pork & Mushroom Stir-fry
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| Prep Time | 10 minutes |
| Cook Time | 6 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- 2 pork shoulder blade steaks bones removed and cut into 1/2-inch strips across the grain.
- 1/2 cup dark soy sauce
- 2 cloves tsp. garlic minced + 2 largegarlic, sliced.
- 2 tsp. ginger minced.
- 2 tbsp. Hoisin sauce.
- 3 tbsp. sweet chili paste.
- 1 10- oz package button mushrooms sliced.
- 1 carrot sliced thin at an angle (on the bias).
- 3 inch scallions cut into 1/4pieces, on the bias.
- 1/2 cup frozen bell pepper stir fry mix or approximately 1/2 each red yellow and green bell peppers, sliced into strips.
- Vegetable or peanut oil for frying
- salt and pepper to taste
Ingredients
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Instructions
- Place pork, soy sauce, first half of garlic, ginger, chili paste and hoisin sauce in a large zip top bag. Seal and massage thoroughly with your hands until completely mixed and all pork is well coated. Refrigerate at least two hours and up to overnight.
- Gather together the rest of the ingredients and have them ready to go. If using a wok or stir fry pan, place over high heat. If using a large skillet on a gas stove place over medium high heat, on electric go with high and forget using the wok altogether.
- Pour in approximately 2 tbsp vegetable oil and heat until just smoking. Add pork, including marinade and stir vigorously until just cooked through. Pour contents of wok out into a large bowl. Quickly rinse pan with water and wipe dry with paper towels. (Careful not to burn yourself!)
- Return pan to heat and add another 2 tbsp. oil. When smoking, add mushrooms. Allow to sit for a few seconds, then begin stirring constnatly, adding oil as necessary until mushrooms just begin to turn golden.
- Add carrots and stir-fry for approximately 30 seconds. Add garlic and peppers and stir fry for another 30 seconds. Season with salt and pepper, add scallions and toss through. Remove from heat, place on a platter (family style) or on serving plates. Top with pork and drizzle with reserved marinade. Serve with rice, noodles or fried won tons.
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