Pork With Straw Mushrooms Food

PORK WITH A CREAMY MUSHROOM SAUCE

Steps:

• Heat the oil in small frying pan. Add the onion and cook for 3-4 minutes.
• Add the pork, garlic (if using) and mushrooms and cook for 2-3 minutes.
• Pour in the stock, cover with a lid and cook over a low heat for 5-10 minutes, or until the pork is cooked through.
• Remove from the heat, stir in the crème fraîche and chives, if using, and season to taste.
• Cook the courgetti in a microwave on high for 2 minutes. Leave to stand for 1 minute.
• Serve the pork and sauce with the courgetti.

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.

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
• Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
• Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.

PORK WITH STRAW MUSHROOMS

Steps:

• Trim fat from pork loin cut pork with grain into 2 x 1-inch strips. Cut strips across grain into 1/8-inch slices. Toss pork, 2 teaspoons cornstarch, the salt, 1 teaspoon soy sauce, the sugar and white pepper in medium 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 in cold water drain. Cut green onions diagonally into 2-inch pieces. Mix 1 tablespoon cornstarch and the water.Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add pork and garlic stir-fry 2 minutes or until pork is no longer pink Add mushrooms, bamboo shoots and dark soy sauce stir-fry 1 minute. Stir in broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Add green onions and pea pods cook and stir 30 seconds.6 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.