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Sauted Shredded Pork with Mushrooms
Sauted Shredded Pork with Mushrooms
"What I am about to share with you is very similar but easier and more practical. Of course it’s delicious! Remember last time I mentioned that I was thinking about another mushroom recipe to share with you? Here we go! In today’s recipe, we are going to use one King Oyster Mushroom as one of the two main ingredients. With a little spicy, a little sour, and a little sweet flavor combined together, this dish goes very well with rice or quinoa. I can also see it into my tacos one day."
Serves2 People
Ingredients
- 8 oz pork, cut into strips (about 2-inch long, 1/8-inch wide)
- 1 teaspoon corn starch
- 0.4 oz ginger, minced
- 1 teaspoon water
- a small pinch of sea salt (I use 1/4 teaspoon)
- 1 large King Oyster Mushroom, cut into strips
- 1 tablespoon vegetable oil
- 2 tablespoons dark soy sauce
- 1/2 teaspoon balsamic vinegar
- 1 1/2 teaspoons sugar
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Toss shredded pork with corn starch, water, minced ginger and sea salt, then set aside.
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While pork is marinating, cut the mushroom into strips.
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Heat vegetable oil in a pan over high heat and add marinated pork strips in. Sauté until the color of the pork turns to white. Remove it from the pan and set aside.
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Use the rest of the oil in the same pan to sauté mushroom strips for 1 minute.
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Reduce heat to medium-high. Add the pork back in, then add vinegar, dark soy sauce, sugar and a pinch of chili powder. Keep moving the strips with your spatula for a minute or until the sauce color is evenly spread. Don’t overcook.
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Transfer to a serving plate. Sprinkle with another pinch of chili powder and finely chopped green onion on top. Serve immediately.
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