Mushrooms stir-fry Pork and Shrimp

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…

The Ingredients

  • 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.

The Method

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.

The Verdict

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…




  1. Thank you for all the wonderful recipes. I can’t wait to try each and everyone of them. Plus your recommendations on different spices and ingredients is great. I’m learning a lot from you. Have a wonderful and Merry Christmas and a Happy and Blessed New Year.

  2. I would put in the ginger first to fry it before putting in the shrimp. Final touch will be adding a small teaspoon of wine. Try this and see if you like it. This is my mother’s teaching!

  3. I think that we always forget how much faster it is to cook at home than to go out or order in. Tastier too. Looks great, John!

  4. Sometimes, you have to go out. BUT so many give up great food (and easy food) to do it 🙁

  5. Interesting to see that when you throw something together it’s Chinese, and when I throw something together it’s Italian. All the more interesting since you are as Chinese as I am Italian 😉 I’d use fresh mushrooms btw.

    1. I generally agree with you on the mushrooms but I tend to keep a few cans on hand for last minute meals like this. Actually, although the canned variety are a bit rubbery and nasty when just thrown in to soups or stews, they can be quite nice if you pan fry at really high tempretaure so that they caramelize on the outside and give up a lot of their moisture. I also find that they are very good when roasted with other vegetables. When done that way they seem to recapture some of their original ‘mushroominess’.

      1. I guess I am spoilt with supermarkets within a few minutes from my house that have fresh mushrooms 7 days a week.

  6. This looks really good and easy. I haven’t used canned mushrooms in a while. Thanks for the tip on how to bring out their flavor, instead of my usual technique of just dumping them in the pot! Still enjoy your blog and I’m looking forward to more great recipes in the new year!

Leave a Reply