Pork and Mushroom Stir-Fry

cooking.nytimes.com

This recipe served as a template for a venison stir-fry and it worked real well. The marinade provided enough flavor for the entire dish. Highly recommend it. Changes to recipe besides the venison strips included using peanut oil, parboiled snow peas instead of snap peas, blanched bok choy, mixed wild mushrooms, red and green peppers, and adding a little corn starch to the finishing Chinese rice wine.

1 pound pork tenderloin

¼ cup oyster sauce

2 tablespoons plus ¼ cup dry sherry or Chinese cooking wine

2 teaspoons sesame oil

1 clove garlic, minced

⅛ teaspoon hot red pepper flakes

1½ teaspoons corn or canola oil

4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces

1 cup baby corn, each cob halved crosswise

1½ cups sugar snap peas

2 cups sliced bok choy

1 cup sliced oyster mushrooms

1 cup sliced shiitake mushrooms

3 cups bean sprouts

2 tablespoons finely chopped cilantro

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer