HungryForever

Pork Mushroom Stir Fry Recipe

Servings	Prep Time
4	10minutes

Cook Time

6minutes

Servings	Prep Time
4	10minutes

Cook Time

6minutes

Ingredients

2 pork shoulder blade steaksbones removed and cut into 1/2-inch strips across the grain.
1/2cup dark soy sauce
2cloves tsp. garlicminced + 2 largegarlic, sliced.
2 tsp. gingerminced.
2 tbsp. Hoisin sauce.
3 tbsp. sweet chili paste.
1 10-oz package button mushroomssliced.
1 carrotsliced thin at an angle (on the bias).
3inch scallionscut into 1/4pieces, on the bias.
1/2cup frozen bell pepper stir fry mix or approximately 1/2 each redyellow and green bell peppers, sliced into strips.
Vegetable or peanut oil for frying
salt and pepper to taste

Instructions

Place pork, soy sauce, first half of garlic, ginger, chili paste and hoisin sauce in a large zip top bag. Seal and massage thoroughly with your hands until completely mixed and all pork is well coated. Refrigerate at least two hours and up to overnight.
Gather together the rest of the ingredients and have them ready to go. If using a wok or stir fry pan, place over high heat. If using a large skillet on a gas stove place over medium high heat, on electric go with high and forget using the wok altogether.
Pour in approximately 2 tbsp vegetable oil and heat until just smoking. Add pork, including marinade and stir vigorously until just cooked through. Pour contents of wok out into a large bowl. Quickly rinse pan with water and wipe dry with paper towels. (Careful not to burn yourself!)
Return pan to heat and add another 2 tbsp. oil. When smoking, add mushrooms. Allow to sit for a few seconds, then begin stirring constnatly, adding oil as necessary until mushrooms just begin to turn golden.
Add carrots and stir-fry for approximately 30 seconds. Add garlic and peppers and stir fry for another 30 seconds. Season with salt and pepper, add scallions and toss through. Remove from heat, place on a platter (family style) or on serving plates. Top with pork and drizzle with reserved marinade. Serve with rice, noodles or fried won tons.