Pork and Straw Mushroom Stir-Fry

Amy Herald


I got this out of an old cook book that came with the electric wok that my parents bought back in the 80's. I jotted down a few of the recipes. I'd love to have that book again. It sure did have some great recipes in it. The store didn't have any straw mushrooms the day I took this picture so I had to use regular mushrooms. It's delicious either way! Anyway, enjoy!


★★★★★ 1 vote

15 Min
20 Min
Stove Top


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2 Tbsp
1/2 tsp
1/2 tsp
1 lb
pork meat, sliced into thin strips
2 Tbsp
soy sauce
1 Tbsp
dry sherry
4 Tbsp
peanut oil
carrots, diagonally sliced
1 can(s)
baby corn, drained
1 can(s)
water chesnuts, drained
1 c
chicken stock
1 can(s)
straw mushrooms, drained
1/4 lb
snow peas, prepared
hot cooked rice

How to Make Pork and Straw Mushroom Stir-Fry


  • 1Mix first 3 ingredients in a bowl; add meat, toss to coat well. Add soy sauce and wine; toss again. Marinate 30 minutes.
  • 2Heat 2 Tbsp. oil in uncovered wok. Add pork, stir-fry until pinkness is gone. Remove with a strainer; set aside.
  • 3Heat 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.
  • 4Add mushrooms and snow peas. Stir-fry 30 seconds. Serve immediately over rice.

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About Pork and Straw Mushroom Stir-Fry

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