Best Pork And Mushroom Stir Fry Recipes

PORK, MUSHROOM, AND SNOW-PEA STIR-FRY

Steps:

• Toss pork with cornstarch and 1 teaspoon salt.
• Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 tablespoon oil to wok and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Transfer to plate.
• Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.

PORK AND MUSHROOM STIR-FRY

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.

ASIAN PORK, MUSHROOM AND NOODLE STIR-FRY

Steps:

• Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
• In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.
• In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.

FIVE SPICE PORK AND MUSHROOM STIR FRY

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.

ASIAN PORK, MUSHROOM, AND NOODLE STIR-FRY

Steps:

• Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.

PORK AND STRAW MUSHROOM STIR-FRY

Steps:

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

PORK AND MUSHROOM CORIANDER STIR FRY

Steps:

• Combine coriander, ginger and chilli, rub into pork.
• Combine fish sauce, lime juice and brown sugar and set aside whilst preparing pork.
• Add pork in batches and stir fry for 1- 2 minutes stirring continuously.
• Transfer to a plate and cover loosely to keep warm.
• Cook onion for 2 minutes.
• Add mushrooms, pork, snow peas, coriander and dressing and cook for 2- 3 minutes.
• Serve with cooked noodles or rice.