Stir Fried Pork With Straw Mushrooms Recipes

PORK AND STRAW MUSHROOM STIR-FRY

Steps:

• Mix first 3 ingredients in a bowl; add meat, toss to coat well. Add soy sauce and wine; toss again. Marinate 30 minutes.
• Heat 2 Tbsp. oil in uncovered wok. Add pork, stir-fry until pinkness is gone. Remove with a strainer; set aside.
• Heat remaining 2 Tbsp. oil in wok add carrots; stir-fry for 2 minutes. Add corn and waterchesnuts; stir-fry 20 seconds. Return pork to wok with stock; stir.
• Add mushrooms and snow peas. Stir-fry 30 seconds. Serve immediately over rice.

STIR-FRIED PORK WITH STRAW MUSHROOMS

Steps:

• Trim fat from pork; cut pork into slices, 2 X 1 x 1/2 inch.
• Toss pork, 2 teaspoons cornstarch, the salt, 1 teaspoon soy sauce, the sugar and white pepper in glass or plastic bowl.
• Cover and refrigerate 20 minutes.
• Remove strings from pea pods.
• Place pea pods in boiling water.
• Cover and cook 1 minute; drain.
• Immediately rinse under running cold water; drain.
• Cut green onions into 2-inch pieces.
• Mix 1 tablespoon cornstarch and the water.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• Add vegetable oil; rotate wok to coat side.
• Add pork and garlic; stir-fry until pork is no longer pink.
• Add mushrooms, bamboo shoots and 1 tablespoon soy sauce; stir-fry 1 minute.
• Stir in chicken broth; heat to boiling.
• Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
• Add green onions and pea pods; cook and stir 30 seconds.
• Microwave Reheat Directions: Prepare Stir-fried Pork with Straw Mushrooms; cover and refrigerate no longer than 24 hours. Just before serving, cover tightly and microwave on microwave-proof platter or bowl on high (100%) power 5 minutes; stir. Cover and microwave until hot, about 4 minutes longer. Let stand covered 2 minutes.