Well, this dish is a bit of ‘thrown-together-at-the-last-minute’ kind of affair that was inspired by a need to use a piece of pork tenderloin I had leftover after using the rest in another meal. The result, clearly Chinese in spirit, was very tasty and took less time to cook than it did for the shrimp to thaw…
- ½ lb. Pork Tenderloin, cut into thin slices;
- ½ lb. Shrimp, peeled and deveined;
- 1 can Button Mushrooms;
- 2 Scallions, cut into 1” lengths;
- 1 ½ tbsp. shredded Ginger;
- ½ tsp. Black Pepper;
- ¼ cup Chicken stock (or use the canned mushroom liquid);
- ½ tsp. Cornstarch;
- 1 tbsp. Sugar;
- 1 tbsp. Rice Wine;
- 1 tbsp. Soy Sauce.
Heat a little oil in your wok until it is just about to smoke and the quickly fry the pork slices (in batches if necessary) until just getting golden brown at the edges. Whilst this is happening, you can mix together the stock, cornstarch, sugar, rice wine and soy sauce in a little bowl. Set this aside and then remove the pork from the wok.
Add a little more oil to the wok, if necessary, and then add the mushrooms. Stir-fry for several minutes until they get nicely browned and take on the flavors of the pan, and then sprinkle with black pepper and add the ginger and the white part of the scallions.
As soon as you can smell the aroma of the ginger, add the shrimp and the pork and continue tossing until the shrimp are pink. Add the sauce and the green part of the scallion. As soon as the sauce has thickened and the scallion wilted slightly, transfer everything to a dish and serve immediately.
Nothing wild here, but the flavor of the shrimp and pork together is very nice along with the sweetness of the sauce and slight bite of ginger. The only thing I would change would be too quickly deep fry the pork rather than wok-fry it as the final texture would be just that little bit better. Still, this is a very nice simple dish and very satisfying with a little rice…