This classic Chinese stir-fry combines tender slices of pork loin with the delicate, earthy flavor of straw mushrooms. The pork is marinated to ensure it stays juicy and flavorful during the high-heat cooking process. Bright green pea pods and scallions add a fresh crunch and vibrant color, contrasting beautifully with the dark soy sauce glaze. The dish comes together quickly in a hot wok, making it an excellent weeknight dinner option that feels restaurant-quality. It pairs perfectly with steamed jasmine rice to soak up the savory sauce. Ideal for those who enjoy balanced flavors with a mix of textures, this recipe is both comforting and sophisticated.
Pork With Straw Mushrooms
Description
This classic Chinese stir-fry combines tender slices of pork loin with the delicate, earthy flavor of straw mushrooms. The pork is marinated to ensure it stays juicy and flavorful during the high-heat cooking process. Bright green pea pods and scallions add a fresh crunch and vibrant color, contrasting beautifully with the dark soy sauce glaze. The dish comes together quickly in a hot wok, making it an excellent weeknight dinner option that feels restaurant-quality. It pairs perfectly with steamed jasmine rice to soak up the savory sauce. Ideal for those who enjoy balanced flavors with a mix of textures, this recipe is both comforting and sophisticated.Ingredients
Directions
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Trim fat from pork loin. Cut pork with the grain into 2x1-inch strips, then cut strips across the grain into 1/8-inch slices.
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Toss pork slices with 2 teaspoons cornstarch, salt, soy sauce, sugar, and white pepper in a medium bowl. Cover and refrigerate for 20 minutes to marinate.
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Meanwhile, remove strings from pea pods. Place pea pods in boiling water, cover, and cook for 1 minute. Drain and immediately rinse in cold water to stop cooking. Drain well.
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Cut green onions diagonally into 2-inch pieces.
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In a small bowl, mix together 1 tablespoon cornstarch and the cold water to create a slurry. Set aside.
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Heat a wok or large heavy skillet over high heat until very hot. Add oil and tilt the wok to coat the sides.
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Add marinated pork and garlic to the hot wok. Stir-fry for 2 minutes or until pork is no longer pink.
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Add straw mushrooms, bamboo shoots, and dark soy sauce. Stir-fry for 1 minute.
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Stir in chicken broth and heat to boiling.
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Stir in the cornstarch mixture. Cook and stir constantly until the sauce thickens.
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Add green onions and blanched pea pods. Cook and stir for 30 seconds until heated through.
Nutrition Facts
- Amount Per Serving
- Calories 1823.5kcal
- % Daily Value *
- Total Fat 131.3g202%
- Saturated Fat 28.9g145%
- Cholesterol 126.8mg43%
- Sodium 6085.4mg254%
- Total Carbohydrate 80.9g27%
- Dietary Fiber 23.6g95%
- Sugars 30.5g
- Protein 109.6g220%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
