Sunday, 13 April 2014

Stir-fried Pork with Mushrooms

Borne out of the fact that we had Enoki mushrooms in the fridge to use up this is a very simple pork stir-fry that makes for an excellent mid-week dinner.

The ingredient list may seem quite long but really it is easy to throw together. If you wanted to you could make this simpler cutting the mushrooms down to just one type or even leaving the vegetables out altogether and just having pork alone.

The chilli oil is also purely optional but I am a big fan so think it really adds to the taste.

Pork & Mushroom Stir-fry
serves 2

For the Marinade
1 tsp sugar
½ tsp salt
½ tbsp light soy sauce
½ tbsp potato flour mixed with 1 tbsp water
For the pork & mushrooms
225g pork fillet, sliced into strips ½in x 1 ½ in
1 tbsp oil, divided
2-3 cloves garlic, finely chopped
2 spring onions, finely chopped, including greens (reserve)
80g enoki mushrooms, bottom stumpy bit removed
75g shitake mushrooms, sliced
6 baby corn, sliced on a steep angle
pinch white pepper
1 green chilli, finely chopped
chilli oil with sediment
For the Sauce
125ml stock
1 tbsp Shaoxing wine (or rice wine or sherry)
1 tbsp soy sauce
1 tsp grated orange zest
1 tsp sesame seeds
½ tsp sesame oil

Mix the marinade ingredients together in a bowl and add the pork strips. Stir well to coat thoroughly and set aside for 15 minutes while you prepare everything else.

Mix the sauce ingredients in a separate bowl and set aside.

Heat a wok over a fairly high heat and add the oil. Stir-fry the garlic, spring onions and chilli until aromatic (be careful not to burn).

Throw in the pork and stir fry until it has lost its pinkness before tossing in the babycorn. Cook for a few minutes more then add the mushrooms and stir-fry for a couple of minutes.

Add the sauce ingredients and stir all together then let it bubble for a few minutes.

Serve over plain rice with a couple of splashes of chilli oil if you like and the spring onion greens sprinkled over.

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