STIR-FRIED PORK AND MUSHROOMS
Stir-fry bite-size pieces of tender pork tenderloin with a combination of button and king oyster mushrooms to make this quick weeknight dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 5 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Mix dressing, honey and soy sauce until blended; reserve for later use.
- Heat 1-1/2 tsp. oil in nonstick wok or large skillet on high heat. Add meat; stir-fry 1 min. Remove meat from wok; cover to keep warm.
- Heat remaining oil in wok on medium-high heat. Add onions and peppers; stir-fry 3 min. Add mushrooms; stir-fry 4 min. Return meat to wok; stir-fry 1 min. Add reserved dressing mixture; cook and stir 1 to 2 min. or until heated through.
- Serve meat mixture with the noodles.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
STIR-FRIED SNOW PEAS WITH PORK, MUSHROOMS AND BAMBOO SHOOTS
Number Of Ingredients 10
Steps:
- 1. Soak dried mushrooms. 2. Stem and string snow peas. Slice pork thin. Slice bamboo shoots and soaked mushrooms. 3. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes). 4. Add mushrooms and stir-fry to coat with oil. Then add bamboo shoots then snow peas, stir-frying each briefly. 5. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat. 6. Meanwhile blend cornstarch, sugar and cold water to a paste. First sprinkle vegetables with soy sauce then stir in cornstarch paste to thicken. Serve at once. VARIATION: * For the pork, substitute white meat chicken. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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