Buy Product(s): HOT POT | HORMONE FREE SPANISH DUROC PORK COLLAR HOT POT SLICES (1LB, 454G)
Preparation Time: 15 mins
Cooking Time: 25 mins
- 200g pork
- 1/4 tsp. salt , optional (you can skip this for a less salted dish)
- 1/2 tbsp. cooking wine
- 1/2 tbsp. oyster sauce
- 4 tbsp. water or chicken stock
- 1/4 tsp. white pepper
- 3 tsp. cornstarch
- 2 tsp. sesame oil
- cooking oil as needed
- 10 fresh shiitake mushrooms ,remove the roots and sliced
- 1/2 tbsp. oyster sauce
- 1/2 tbsp. light soy sauce
- 4 scallions ,cut into small sections white part and green part separated
- 1 garlic cloves ,sliced
- 1/2 thumb ginger ,skin removed and sliced
- Thinly slice the pork. Add salt (or skip salt if you want a less salted dish), cooking wine, oyster sauce and water (or chicken stock) and white pepper. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed, then add cornstarch. Set aside for 10 minutes. Mix in sesame oil just before frying.
- Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 5-8 seconds and then quickly fry them until turns pale. Transfer out immediately.
- Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place shiitake mushroom in, add oyster sauce and light soy sauce. Fry for around 30 seconds until the shiitake mushrooms are just cooked.
- Return scallion sections and pork slices in. Mix well and serve hot!
Posted by Aussie Meat and for this fabulous recipe, we thank China Sichuan Food for the recipe link https://www.chinasichuanfood.com/pork-and-mushroom-stir-fry/
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