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


  • 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
  • 3
    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


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