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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 Time
15
minutes
mins
Cook Time
10
minutes
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.