I love Stir Fry. I love it because it’s fast. I love it because it’s simple, and I love it because it’s the easiest way I know of to use up anything you happen to have in your fridge or pantry. You can stir fry just about anything and it’s gonna be good. Add the right flavorings and whatever it is, it’s gonna be great. This dish was absolutely fabulous.
Lunch needed to be quick yesterday. All I knew was that it was going to involve two pork shoulder blade steaks I had in the fridge. These guys were just begging to be used up before they went bad. I’m ot sure what inspired me to use this particular combination of marinade ingredients, but I’m very glad that I did. The ork was tender, with a zing of ginger and more than enough flavor to induce a perfectly fed food coma after eating it.
The recipe easily makes enough for 4 to 6 people, especially if you pare it with a few extra sides, like pot stickers or dim sum. Add in a bit of garlic chicken and you’d have a complete take out feast.
Pork and Mushroom Stir Fry Recipe
Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 115mgSodium: 2731mgCarbohydrates: 28gFiber: 5gSugar: 14gProtein: 37g
What I would have done differently had I thought of it at the time:
This is a versatile recipe. If desired, serve this mix over a miso based broth with noodles for a very satisfying soup. It could also be used as filling for a very nice sandwich or placed in a wrap with some Napa cabbage. The choices are yours and the variations are endless.
Links to other recipes like this:
- Stir-Fried Pork Tenderloin with Enoki Mushroom, from Delicious Asian Food
- Spicy Mushroom Stir Fry, from Live to Eat
- Stir-fry Fortnight IV – Moist Stir-fry, from Red Cook