Stir fry with pork and shiitake mushrooms (Xiang Gu Chao Rou Pian) is a simple and easy recipe. This is part of the Easy Meat Series. We love stir-frying various types of meat (pork or beef) with seasonal vegetables in Chinese cuisine. We have snow peas, fresh peppers, and wood-ear mushrooms. The stir-fried pork with mushrooms is a popular national dish. The dish is full of flavor and nutrition, even though no additional spices or herbs were added. The shiitake mushrooms give off a slight earthy smell, making the meat tender and juicy. Take advantage of this if you love mushrooms.
How to prepare Shiitake mushrooms
- This stir-fry dish can be made with other mushrooms, such as buttons and oysters. First, don’t wash fresh mushrooms in water. Fresh mushrooms absorb water like sponges. If you soak them in water, they will become soggy and lose their original texture. The high water content can ruin the dish, making it watery. The best thing to do is remove all dirt first, then wrap it in a damp cloth and wash it under running water.
- For stir-frying, you can cut the mushrooms in similar sizes so they cook evenly.
How to stir-fry velvet pork
Marinating is a crucial part of Chinese stir-frying. Let’s see how to properly velvet the pork before stir-frying.
- Slice the pork into similar-sized pieces and place them on a plate. Add oyster sauce, white pepper, Shaoxing Wine, and salt. Then, continue to massage the pork until it becomes slightly sticky. Add pure water or chicken stock. Continue to massage until all the water is absorbed. This method is called “grasping” because you must use your hand to grab the pork slices and then release them, repeating the process until the pork is adequately coated with the marinade.
- Add cornstarch and combine everything. You can leave it in the refrigerator for 15 minutes or longer. This preparation can begin at the beginning. Cornstarch can be used to create a protective shell that will prevent the pork slices from slipping.
- Just before stirring-frying the pork, add a small amount of vegetable cooking oil. This will prevent the meat from sticking to the bottom.
7 Tips for a Perfect Mushroom and Pork Stir Fry
- The key to avoiding the sticky problem with pork stir-frying is to heat the wok until it is smoking hot.
- Avoid cooking cold or frozen meat. Use frozen meat only after it has been thawed.
- Cook in small batches. The amount I like to use is 200g. If you fry large quantities of pork at once, the wok temperature will drop, and the time required for stir-frying will increase, resulting in challenging, chewy pork.
- Leave the pork in a wok for a short time. Stir it quickly and continuously. Stir quickly and constantly to ensure that each piece of pork is evenly cooked.
- Remove the pork slices at the correct time. I recommend removing the cuts as long as the surface is faded and white. There are two reasons why having a faint pinkish color in the pieces is ok. The heat from the pork slices will continue to cook them (Hou Xiao Ying), and we will recook them later with mushrooms. Later, the pork slices will be recooked with mushrooms in a wok. So do not overcook your pork slices. Remove them as soon as they become pale.
- The oil from meat frying can be used to fry the vegetables. The infused oil can enhance the aroma of the vegetables.
- The meat should be added at the end. Add all seasonings after adding the pork slices and fry quickly for 20 seconds. Stir-frying for too long at this stage can remove the protective starch layer from the pork.
- Tenderloin or pork butt. Pork butt has always been my favorite ingredient in stir-fry.
- for marinating the pork
- Cooking Wine removes the raw taste of the pork.
- Oyster Sauce can be substituted with light soy sauce, sugar, and sugar. Oyster sauce
- chicken stock or water
- Cornstarch can be used to velvet pork by creating a protective layer for the pork slices.
- sesame Oil
- cooking oil
- Shiitake mushrooms You can also use fresh mushrooms such as button mushrooms.
- light soy sauce
- Scallions, separated into white and green parts.
- ginger and cloves: typical aromatics in stir-frying dishes
- 1. Slice the pork thinly. Add oyster sauce, white pepper, salt, and Cooking Wine. For a bit of a while, message. Add stock or water. Grab the pork slices for 2-3 minutes until the juice has been absorbed. Add cornstarch, and stir well. Set aside for 15 min. Just before stirring frying, mix around 1/2 tablespoon of vegetable cooking oil.
- 2. Remove the roots from the mushrooms and wash them under running water, if necessary. Do not soak the mushrooms. Slice the mushrooms evenly.
Heat the wok or pan to a very high temperature. Add enough cooking oil to create a layer of 2-3 cm height (don’t be afraid of this amount as we don’t eat it all). Spread the pork slices in when the oil is hot but not too hot. Brown them in the oil after 3-5 seconds until they turn pale. Remove immediately.
Save the excess oil for stir-fries. Fry garlic, ginger, and scallions in 1 tablespoon oil until fragrant. Add oyster sauce, light soy sauce, and shiitake mushrooms. Fry the shiitake mushroom for 30 seconds or until they are cooked.