Best 2 Pork And Mushroom Stir Fry Recipes

Embark on a culinary journey with this delectable Pork and Mushroom Stir-Fry, a harmonious blend of savory flavors and textures. This stir-fry is a symphony of tender pork and succulent mushrooms, stir-fried in a vibrant sauce that tantalizes the taste buds. The pork is marinated in a flavorful mixture of soy sauce, ginger, garlic, and sesame oil, infusing it with umami richness. The mushrooms, a medley of shiitake, oyster, and button varieties, add a meaty texture and earthy depth to the dish. Tossed in a vibrant sauce made from soy sauce, rice vinegar, and oyster sauce, this stir-fry is a harmonious balance of sweet, savory, and tangy notes. Accompanied by fluffy steamed rice or your favorite noodles, this Pork and Mushroom Stir-Fry promises a satisfying and unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

FIVE SPICE PORK AND MUSHROOM STIR FRY

Five Spice Pork and Mushroom Stir Fry image

Please don't be put off by the long ingreadients list - this recipe makes a quick and healthy main course with most of the ingredients found in the store cupboard!

Provided by English_Rose

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb pork loin steaks, fat trimmed and sliced
3 tablespoons oyster sauce
2 tablespoons cornstarch
salt & freshly ground black pepper
2 tablespoons peanut oil
2 garlic cloves, crushed
1 inch gingerroot, peeled and grated
1 teaspoon dried chili pepper flakes
2 carrots, cut into fine sticks
6 ounces pak choi, washed and sliced
7 ounces fresh large mushrooms, sliced
5 ounces chestnut mushrooms, sliced
2 tablespoons dark soy sauce
2 tablespoons rice wine or 2 tablespoons dry sherry
1/2 teaspoon Chinese five spice powder
1 1/4 cups chicken stock
1 tablespoon cornstarch (mixed with 2tbsp cold water)
1 scallion, sliced, to garnish

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.

Tips:

Choose the right cut of pork: For a stir-fry, you'll want to use a lean cut of pork that will cook quickly and evenly. Good options include pork tenderloin, pork loin, or pork chops. Avoid using fatty cuts of pork, as they will take longer to cook and can be tough.
Slice the pork thinly: This will help it cook quickly and evenly. You can slice the pork against the grain for a more tender result.
Don't overcrowd the pan: When cooking the pork, be sure to give it enough space in the pan so that it can brown properly. If you overcrowd the pan, the pork will steam instead of fry and will end up tough and chewy.
Cook the pork in batches if necessary: If you have a lot of pork to cook, you may need to do it in batches. Just be sure to adjust the cooking time accordingly.
Use a high-quality cooking oil: A good quality cooking oil will help to prevent the pork from sticking to the pan and will also add flavor to the dish. Some good options include olive oil, grapeseed oil, or canola oil.
Add the vegetables at the right time: The vegetables in a stir-fry should be added at different times, depending on how long they take to cook. Vegetables that take longer to cook, such as carrots and broccoli, should be added first. Vegetables that cook quickly, such as leafy greens and snap peas, should be added last.
Sauce it up: A stir-fry sauce is a great way to add flavor and moisture to the dish. You can use a store-bought stir-fry sauce or make your own. If you're making your own sauce, be sure to taste it and adjust the seasonings as needed.
Serve immediately: Stir-fries are best served immediately after they are cooked. This will ensure that the vegetables are still crisp and the pork is tender and juicy.

Conclusion:

Pork and mushroom stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a great way to use up leftover pork. With a little planning and preparation, you can have a delicious stir-fry on the table in no time. So next time you're looking for a quick and easy meal, give pork and mushroom stir-fry a try. Here are some additional tips for making a great pork and mushroom stir-fry: