Pork W. Mushroom Recipe

Stir-fry

1. 1

   Prepare pork

   Slice pork thinly across the grain into roughly 1/8–1/4 inch slices. If easier, partially freeze the pork for 20–30 minutes before slicing so it holds shape.

2. 2

   Marinate pork

   In a bowl combine 1 tablespoon soy sauce, 1 teaspoon cornstarch and 1 teaspoon neutral oil. Add the sliced pork, toss to coat evenly, and let rest while you prep other ingredients (15–20 minutes). This tenderizes and protects the pork during high-heat cooking.

3. 3

   Mix sauce

   In a small bowl whisk together the remaining soy sauce (2 tbs), oyster sauce, Shaoxing wine, rice vinegar, brown sugar, water, and ground pepper until the sugar and cornstarch are dissolved. Set aside.

4. 4

   Cook mushrooms & aromatics

   Heat a large skillet or wok over medium-high to high heat until very hot. Add 1 tablespoon neutral oil. When oil shimmers, add sliced mushrooms in a single layer. Let mushrooms sear undisturbed 1–2 minutes to brown, then stir and cook another 1–2 minutes until released moisture mostly evaporates and edges brown. Transfer mushrooms to a plate. Add the remaining 1 tablespoon neutral oil to the pan, then add sliced onion; stir-fry 1–2 minutes until slightly softened. Add minced garlic and minced ginger and cook 30–45 seconds until fragrant.

5. 5

   Cook pork

   Push aromatics to the side of the pan or remove briefly. Add the marinated pork in a single layer (work in batches if needed) and sear without moving for 30–60 seconds to get color, then stir-fry 1–2 minutes until pork is mostly cooked through (no longer pink).

6. 6

   Combine and finish

   Return the cooked mushrooms to the pan and pour the prepared sauce over everything. Stir constantly for 1–2 minutes until sauce thickens and coats the pork and mushrooms. Add sesame oil and toss to combine. Taste and adjust: add up to 1 teaspoon soy sauce if it needs salt, or a pinch more sugar for balance.

7. 7

   Garnish & serve

   Turn off heat, sprinkle sliced scallions and toasted sesame seeds over the dish, and optionally finish with chopped cilantro. Serve immediately over steamed rice or noodles.