Pork Strips With Shiitake Mushrooms Food

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MU SHU PORK



Mu Shu Pork image

This is a great dish that I always order whenever I go to Chinese restaurants--and wanted to try making myself. I combined and modified several authentic recipes that I found elsewhere and this is what I came up with. Present as pre-made wraps or have everyone make their own--just don't forget the hoisin sauce, it absolutely makes the dish!

Provided by Lindsay

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h55m

Yield 8

Number Of Ingredients 23

2 tablespoons soy sauce
2 tablespoons white wine
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound pork tenderloin, cut into thin strips
1 ¾ ounces dried shiitake mushrooms
½ cup sliced green onions
3 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
1 head napa cabbage
3 tablespoons soy sauce
3 tablespoons white wine
½ teaspoon cornstarch
½ teaspoon white sugar
¼ teaspoon ground black pepper
1 tablespoon vegetable oil, plus more if needed
1 teaspoon sesame oil
2 large eggs, beaten
2 tablespoons white wine
1 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
16 frozen Chinese moo shu pancakes, thawed and warmed

Steps:

  • Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl, and stir until smooth. Stir the pork strips into the marinade until thoroughly coated, and refrigerate for 1 hour.
  • Pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes. Drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms. Combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside.
  • Remove the leaves from the Napa cabbage, and tear the green leafy portions from the central stalks of the leaves. Slice the stalks the long way into thin slices, then cut them into 1-inch pieces. Finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
  • In a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper. Set the mixture aside.
  • Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated pork until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes. Remove the pork to a bowl.
  • Pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves. Pour in 2 tablespoons of white wine, cook and stir the mixture until hot, about 1 more minute, then mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
  • Mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 53 g, Cholesterol 71.9 mg, Fat 7.8 g, Fiber 4.2 g, Protein 17.1 g, SaturatedFat 1.7 g, Sodium 1244.4 mg, Sugar 11.8 g

PORK STRIPS WITH SHIITAKE MUSHROOMS



Pork Strips With Shiitake Mushrooms image

My kids comfort food on a rainy day. Very good to serve with piping hot rice or my "lemon pasta with Sour cream" recipe.

Provided by shygirl

Categories     Pork

Time 30m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 8

1 pork tenderloin, cut to strips
1 tablespoon knorr seasoning
1 -2 tablespoon lemons or 1 -2 tablespoon lime juice
2 tablespoons garlic cloves, minced
1/2 teaspoon pepper
1 -2 tablespoon unsalted butter
1 medium onion, minced
8 ounces shiitake mushrooms, strips or 8 ounces button mushrooms, drained

Steps:

  • Marinate pork strips in Knorr seasoning, lime juice, garlic, pepper.
  • Refrigerate overnight and allow flavors to blend.
  • Next day, Saute onions in butter over a large skillet.
  • When onions are soft, add in pork strips.
  • Stir fry till no longer pink and add in the shitake or button mushroom strips that's been drained.
  • Serve over hot rice or my Lemon pasta with sour cream.

Nutrition Facts : Calories 142.8, Fat 5.1, SaturatedFat 2.2, Cholesterol 59.8, Sodium 48.7, Carbohydrate 5.3, Fiber 1.4, Sugar 1.7, Protein 18.6

HERBED PORK WITH SHIITAKE MUSHROOMS



Herbed Pork with Shiitake Mushrooms image

A fairly light dinner - the shiitake mushrooms add a rich flavor, though. This is a lot of mushrooms - I've had my best luck finding them (dried) at Asian food stores for a reasonable price.

Provided by ChrisMc

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

nonstick cooking spray
1 teaspoon oil
3 cups shiitake mushrooms, sliced
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 clove garlic, crushed
1 teaspoon thyme, dried
4 boneless pork chops
1 cup chicken stock (try instead of broth)
2 teaspoons cornstarch

Steps:

  • Spray a large skillet with cooking spray and heat the oil.
  • Saute mushrooms until tender and remove from skillet.
  • Rub the peppers, salt, garlic, and thyme over the pork.
  • Cook chops in skillet 3 minutes per side or until done.
  • Meanwhile, blend the cornstarch and stock.
  • When the pork is done, add the mushrooms and stock.
  • Cook, stirring gently, until thickened.

Nutrition Facts : Calories 325.6, Fat 14.7, SaturatedFat 4.9, Cholesterol 125.8, Sodium 465.7, Carbohydrate 3.9, Fiber 0.1, Sugar 1, Protein 41.5

PORK CHOPS WITH SHIITAKE MUSHROOMS



Pork Chops With Shiitake Mushrooms image

In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.

Provided by Melissa Clark

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon Dijon mustard
2 teaspoons whole-grain mustard
1/2 cup plus 3 tablespoons safflower or grapeseed oil
1 tablespoon sherry vinegar
4 bone-in pork chops (1 1/4-inch thick)
Kosher salt and black pepper, to taste
1/2 pound small shiitake mushrooms, stemmed

Steps:

  • Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
  • Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
  • When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
  • Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
  • Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.

Nutrition Facts : @context http, Calories 695, UnsaturatedFat 42 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 707 milligrams, Sugar 1 gram, TransFat 0 grams

PORK AND MUSHROOM STIR-FRY



Pork and Mushroom Stir-Fry image

I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw endless chopping followed by frenzied last-minute activity at the stove that I felt unsuited for. I am a clumsy person, and there simply isn't a wok large enough for me to do a stir-fry and not end up with half the ingredients over all the burners. The recipe that won me over was this pork and mushroom dish. Marinating the pork keeps it wonderfully tender and makes the dish deeply flavorsome. And slicing mushrooms is never an effortful activity. Many Chinese cooks add a cornstarch paste at the end of cooking to create a binding sauce, but I love this one starch-free and light. You get depth but sprightliness.

Provided by Nigella Lawson

Categories     dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 15

1 pound pork tenderloin
1/4 cup oyster sauce
2 tablespoons plus 1/4 cup dry sherry or Chinese cooking wine
2 teaspoons sesame oil
1 clove garlic, minced
1/8 teaspoon hot red pepper flakes
1 1/2 teaspoons corn or canola oil
4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
1 cup baby corn, each cob halved crosswise
1 1/2 cups sugar snap peas
2 cups sliced bok choy
1 cup sliced oyster mushrooms
1 cup sliced shiitake mushrooms
3 cups bean sprouts
2 tablespoons finely chopped cilantro

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.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 707 milligrams, Sugar 7 grams, TransFat 0 grams

PORK WITH SCALLIONS AND SHIITAKE MUSHROOMS



Pork With Scallions and Shiitake Mushrooms image

Taken from The Everyday Low-Carb Slow Cooker Cookbook "This distinctive dish is great on its own, and even better over low-carb pasta."

Provided by Tarbean

Categories     Pork

Time 8h15m

Yield 5 serving(s)

Number Of Ingredients 11

1 tablespoon soy sauce
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
2 tablespoons sake
1/4 cup hoisin sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper flakes
2 lbs boneless center cut pork chops, cut into thin strips
1/2 lb shiitake mushroom, stems removed, caps thinly sliced
2 bunches scallions, both green and white parts, but into 1-inch pieces

Steps:

  • Add first 8 ingredients (soy sauce through red pepper) to the slow cooker crock and mix well. Add mushrooms, and scallions, stir gently to mix with the sauce.
  • Cover and cook on LOW for 8 hours. Stir well before serving.

Nutrition Facts : Calories 483.7, Fat 22.8, SaturatedFat 6.6, Cholesterol 132.8, Sodium 503.8, Carbohydrate 15.3, Fiber 3.5, Sugar 6.4, Protein 51.6

CRISPY SMOKED SHIITAKES



Crispy Smoked Shiitakes image

Most vegetable charcuterie involves several days of curing and smoking, but these crispy smoked shiitakes - mushroom bacon, if you will - can be made from start to finish in less than a half hour. The recipe comes from a terrific vegan restaurant in Washington D.C., called Fancy Radish, by way of the chef and co-owner Rich Landau. It involves a two-step process: First you fry thinly sliced shiitakes to make them crisp, then you smoke them to make them taste like bacon. You can do the smoking in your smoker or a charcoal grill, or indoors with a handheld or stovetop smoker. You'll love the crisp crunch and rich, baconlike mouthfeel, with a smoky flavor that's similar to bacon's but with distinct mushroom overtones. Make shiitake crispy smoked shiitakes for a vegan snack or BLT, or serve it with eggs if you eat them.

Provided by Steven Raichlen

Categories     vegetables, appetizer, side dish

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 4

1/2 pound fresh shiitake mushrooms (pick the largest caps you can find)
2 cups grapeseed or canola oil, or as needed, for frying
Hardwood chips, chunks or sawdust, as needed for smoking
Sea salt

Steps:

  • Stem the shiitake mushrooms (you can save the stems for stock or another use), then thinly slice the caps into thin strips on a mandolin or by hand. The slices should be no more than 1/8-inch thick.
  • Pour the oil to a depth of 1/2 inch in cast-iron skillet (or other frying pan) and heat over medium-high to a temperature of 350 degrees. (To test the temperature, add a mushroom slice to the oil. When the temperature is right, bubbles will dance around the mushroom slice.)
  • Working in batches to avoid overcrowding, fry the shiitake slices until golden and crisp, stirring with a slotted spoon, about 3 minutes. Transfer the fried shiitakes to paper towel-lined plate to drain, repeating until all the mushrooms are cooked. Let the fried shiitakes cool to room temperature.
  • Smoke the fried shiitake slices in a grill or outdoor smoker, or using stovetop or handheld smoker. To smoke the shiitakes on a grill, set it up for indirect grilling and heat to medium (350 degrees). Add wood chips or chunks to the coals and hot smoke the bacon long enough to apply a discernible smoke flavor, 5 to 8 minutes.
  • If using an outdoor smoker, set it up following the manufacturer's instructions and heat to 250 degrees. Add wood as specified by the manufacturer. Arrange the shiitake slices on a wire rack or in a grill basket, transfer to the smoker and smoke long enough to apply a discernible smoke flavor, 20 to 30 minutes.
  • To smoke the shiitakes using a stovetop or handheld smoker, follow the manufacturer's instructions.
  • Let the smoked shiitakes cool to room temperature, season with sea salt then store in an airtight container until serving. They taste best the same day they're smoked.

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