pork and straw mushroom stir-fry
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!
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 pound pork meat, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 4 tablespoons peanut oil
- 3 - carrots, diagonally sliced
- 1 can baby corn, drained
- 1 can water chesnuts, drained
- 1 cup chicken stock
- 1 can straw mushrooms, drained
- 1/4 pound snow peas, prepared
- - hot cooked rice
How To Make pork and straw mushroom stir-fry
-
Step 1Mix first 3 ingredients in a bowl; add meat, toss to coat well. Add soy sauce and wine; toss again. Marinate 30 minutes.
-
Step 2Heat 2 Tbsp. oil in uncovered wok. Add pork, stir-fry until pinkness is gone. Remove with a strainer; set aside.
-
Step 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.
-
Step 4Add mushrooms and snow peas. Stir-fry 30 seconds. Serve immediately over rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Tag:
#Quick & Easy
Tag:
#Healthy
Category:
Pork
Keyword:
#Carrots
Keyword:
#baby-corn
Keyword:
#wok
Keyword:
#snow-peas
Keyword:
#waterchesnuts
Keyword:
#asian pork
Keyword:
#straw mushrooms
Ingredient:
Pork
Diet:
Low Fat
Method:
Stove Top
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