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Pork and Mushroom Stir Fry

🇨🇳 China · Sichuan

Servings: 3 Prep: 15 minutes Cook: 10 minutes Total: 25 minutes

Ingredients

  • 200 g pork butt or tenderloin, thinly sliced
  • 1/4 tsp salt (optional)
  • 1/2 tbsp cooking wine
  • 1 tbsp oyster sauce, divided
  • 2 tbsp water or chicken stock
  • 1/4 tsp white pepper
  • 3 tsp cornstarch
  • 1/2 tbsp vegetable oil
  • cooking oil, as needed
  • 1/2 thumb ginger, peeled and sliced
  • 1 garlic clove, sliced
  • 10 fresh shiitake mushrooms, stems removed and sliced
  • 4 scallions, cut into sections, white and green parts separated
  • 1/2 tbsp light soy sauce
  • 1 tsp sesame oil (optional)

Steps

  1. Thinly slice the pork and mix with salt, cooking wine, half the oyster sauce, and white pepper.
  2. Add water or stock and massage into the pork for 2-3 minutes until absorbed. Mix in cornstarch and let sit for 15 minutes. Stir in vegetable oil just before frying.
  3. Heat a wok with a 2-3 cm layer of cooking oil. When oil is warm but not hot, add pork slices and let sit for 3-5 seconds, then quickly fry until pale. Remove and set aside.
  4. Pour off excess oil, leaving about 1 tablespoon in the wok. Fry garlic, ginger, and white scallion parts until fragrant.
  5. Add shiitake mushrooms with the remaining oyster sauce and light soy sauce. Fry for about 30 seconds until mushrooms are just cooked.
  6. Return pork to the wok, add green scallion parts, and drizzle with sesame oil. Toss quickly to combine and serve hot.

Source: www.chinasichuanfood.com