Stir Fried Pork, Shimeji Mushrooms and King Oyster Mushrooms with Oyster Sauce
cookpad.japan @cookpad_jp
This is a variation on my recipe Nagaimo Yam and Pork Stir Fry. Chopped pork tends to get tough if you stir fry it, so I treated it in a certain way to make it as tender as possible. Make it hearty with a boost of inexpensive mushrooms!
Serve it to small children without the black pepper.
If there are burned bits in the pan after taking out the meat (Step 4), wipe with a paper towel before proceeding. If you simmer it for too long at Step 6, the meat will get tough so be careful. For 2 servings. Recipe by Iku..
Open in Cookpad AppCooking Instructions
- 1
Mix the ★ ingredients together.
- 2
Cut the root ends off the shimeji mushrooms and shred into small clumps. Cut the king oyster mushrooms into easy to eat pieces.
- 3
If the pork pieces are too big, cut up into easy to eat pieces, and rub in the ● ingredients. Coat the pork with flour.
- 4
Heat oil in a frying pan and stir-fry the pork. Brown on all sides, remove and set aside on a plate.
- 5
Add a little oil to the frying pan and stir-fry the mushrooms over high heat. When the mushrooms are browned and crispy, add the pork back along with the ★ ingredients.
- 6
(Wipe the ingredients with a piece of meat or mushroom as shown.)
- 7
Shake the frying pan occasionally as you simmer down the sauce quickly. Turn off the heat, adjust the seasoning with salt and pepper, and transfer to a serving plate.
- 8
Serve with mayonnaise and black pepper to taste.
- 9
You can mix in mayonnaise after turning off the heat in Step 7 if you like.
- 10
The shimeji mushrooms and king oyster mushrooms together after removing the root ends weighed about 100 g each.
- 11
Please also see, my recipe for Nagaimo Yam and Pork Stir Fry.
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