Pork And Mushroom Stir Fry Food

GINGER PORK STIR FRY (WITH MUSHROOM)

Steps:

• Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.
• Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.

PORK AND MUSHROOM STIR FRY RECIPE

Steps:

• 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.
• Enjoy!

PORK AND MUSHROOM STIR-FRY

Steps:

• Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
• Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
• Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

PORK WITH MUSHROOM SAUCE

Steps:

• Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.

STIR-FRY OF PORK, MUSHROOMS AND SNOW PEAS

Steps:

• Heat oil in wok or large skillet on high heat. Add meat; stir-fry 1 min.
• Add next 5 ingredients; stir-fry on medium-high heat 3 to 5 min. or until meat is lightly browned. Stir in dressing and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and meat is done.
• Top with nuts and onions. Serve with rice.

PORK BROCCOLI STIR-FRY

Steps:

• In a large skillet, stir-fry pork in oil for 3 minutes or until no longer pink. Remove and keep warm. , In the same skillet, stir-fry broccoli for 2-3 minutes. Add peppers and garlic; cook for 2 minutes. Stir in mushrooms; cook 1-2 minutes longer. Combine the cornstarch, broth and soy sauce until smooth; stir into skillet. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice.

STIR-FRY WITH PORK BELLY, KIMCHI, AND TRUMPET MUSHROOMS

Steps:

• Mix hoisin sauce, dark soy sauce, oyster sauce, fish sauce, sugar, sesame oil, white pepper, garlic powder, and bouillon together in a bowl and add pork. Marinate in the refrigerator at least 30 minutes to overnight.
• Heat a wok over high heat. Add pork to the hot wok and stir immediately. Cook until pork is slightly golden around the edges, about 10 minutes. Transfer pork to a plate, reserving rendered fat in the wok. Add mushrooms to the wok and fry over high heat without stirring for 1 minute. Cook and stir until mushrooms release liquid and are cooked through, about 7 minutes more. Add kimchi; cook and stir about 1 minute. Add onions and cook 4 minutes more before returning pork to the wok. Fry everything together for an additional 2 minutes. Season with salt, if necessary.

FIVE SPICE PORK AND MUSHROOM STIR FRY

Steps:

• Mix the oyster sauce, cornstarch and a little seasoning together in a bowl, add the pork and mix well.
• Heat a wok or large frying pan over a high heat and add the oil. Add the pork and stir-fry for 3-4 mins until golden brown.
• Add the garlic, ginger and chili flakes and stir fry for 30 secs. Add the carrots, pak choy, and mushrooms and stir fry for 2 minutes.
• Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 minute Stir in the cornstarch mixture and cook for a further 1 min, stirring until the sauce thickens.
• Sprinkle over the scallion and serve with Jasmine rice.

PORK, MUSHROOM, AND SNOW-PEA STIR-FRY

Steps:

• Toss pork with cornstarch and 1 teaspoon salt.
• Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 tablespoon oil to wok and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Transfer to plate.
• Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.

STIR-FRIED PORK AND MUSHROOMS

Steps:

• Mix dressing, honey and soy sauce until blended; reserve for later use.
• Heat 1-1/2 tsp. oil in nonstick wok or large skillet on high heat. Add meat; stir-fry 1 min. Remove meat from wok; cover to keep warm.
• Heat remaining oil in wok on medium-high heat. Add onions and peppers; stir-fry 3 min. Add mushrooms; stir-fry 4 min. Return meat to wok; stir-fry 1 min. Add reserved dressing mixture; cook and stir 1 to 2 min. or until heated through.
• Serve meat mixture with the noodles.

PORK AND MUSHROOM CORIANDER STIR FRY

Steps:

• Combine coriander, ginger and chilli, rub into pork.
• Combine fish sauce, lime juice and brown sugar and set aside whilst preparing pork.
• Add pork in batches and stir fry for 1- 2 minutes stirring continuously.
• Transfer to a plate and cover loosely to keep warm.
• Cook onion for 2 minutes.
• Add mushrooms, pork, snow peas, coriander and dressing and cook for 2- 3 minutes.
• Serve with cooked noodles or rice.