King Oyster Mushroom and Pork Stir-fry with Miso, Mayonnaise and Ponzu
I put some thought into the combined flavoring ingredients to mask the raw flavor of the mushrooms.
The pork is coated with katakuriko to make it juicy. It tends to stick to the frying pan, so use a generous amount of oil and separate it with your hands when adding to the pan to stir-fry.
Adjust the amount of seasoning ingredients to taste. For 4 servings. Recipe by Atorie sara
King Oyster Mushroom and Pork Stir-fry with Miso, Mayonnaise and Ponzu
I put some thought into the combined flavoring ingredients to mask the raw flavor of the mushrooms.
The pork is coated with katakuriko to make it juicy. It tends to stick to the frying pan, so use a generous amount of oil and separate it with your hands when adding to the pan to stir-fry.
Adjust the amount of seasoning ingredients to taste. For 4 servings. Recipe by Atorie sara
Cooking Instructions
- 1
Slice the garlic, onion, and king oyster mushrooms. Combine the seasoning ingredients (the mayonnaise doesn't have to be completely incorporated).
- 2
Cut the pork into easy to eat pieces. Mix it with the pre-flavoring ingredients, and rub in lightly.
- 3
Heat up a wok, add a generous amount of vegetable oil, and stir-fry the garlic until fragrant.
- 4
Add the pork, and stir fry quickly over medium heat while separating the pieces with cooking chopsticks until cooked through. Remove from the wok.
- 5
Add the onion and mushrooms to the pan and stir-fry.
- 6
When the mushrooms and onion are cooked through, add the meat in again.
- 7
Add the combined flavoring ingredients and stir fry quickly.
- 8
When the flavors are evenly distributed, it's done.
- 9
Transfer to a serving plate, add plenty of coarsely ground black pepper, and enjoy while piping hot!
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