Mushrooms Stir-fry Pork and Shrimp

Mushrooms Stir-fry Pork and Shrimp

Mushrooms Stir-fry Pork and Shrimp

This simple stir-fried dish is easy to put together, and is a perfect way to use those canned Button Mushrooms you have in your pantry because ‘you never know when they might be useful’. The ‘Surf and Turf’ combination of Shrimp and Pork works really nicely with Mushrooms, Scallion and shredded Fresh Ginger.

Ingredient Notes

The Recipe Card below calls for Chicken Stock. You can certainly use a commercial variety of your choice (although you should stick to canned rather than bouillon cubes), but homemade is preferable. You can fallow my Basic Chinese Chicken Stock recipe, if desired.

When you purchase peeled and deveined frozen Shrimp for this dish, make sure they are uncooked. The cooked variety never take on any flavor when being stir-fried and will be bland. If the tiny shell covering the tail-fins is still patent, you can remove it or leave it as you see fit.

The Method

Browning Pork Slices
Browning Pork Slices

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.

Stir-frying Mushrooms with Scallions and Ginger
Stir-frying Mushrooms with Scallions and Ginger

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.

Finishing Mushrooms Stir-fry Pork and Shrimp
Finishing Mushrooms Stir-fry Pork and Shrimp

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.

Your Recipe Card:

Mushrooms Stir-fry Pork and Shrimp

Mushrooms Stir-fry Pork and Shrimp with Ginger in a simple dish that can be put together in less time than it takes to thaw the Shrimp.
Prep Time15 mins
Cook Time10 mins
Servings: 4 as part of a Chinese Meal
Author: John Thompson

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.

Instructions

  • Mix together the stock, cornstarch, sugar, rice wine and soy sauce in a little bowl.
  • Heat a tablespoon or two in a pan over high heat, quickly brown the Pork, and remove to a bowl for the moment.
  • Add a little more oil to the pan and stir-fry the mushrooms until they show golden brown patches on the caps.
  • Sprinkle the Mushrooms with the Black Pepper, then stir in the Ginger and the white part of the scallions.
  • Stir-fry for a moment or two, then add the Shrimp and the Pork and continue stir-frying.
  • When the Shrimp are pink, add the sauce mixture, let it thicken, then transfer all to a dish and serve immediately.

Comments, questions or suggestions most welcome!