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Savory Pork and Mushroom Stir-Fry Delight

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Ingredients

Adjust Servings:
6 tablespoons chicken stock
3 tablespoons dry sherry
3 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
3/4 teaspoon sugar
12 ounces pork tenderloin very thinly sliced crosswise

Nutritional information

271.4
Calories
65g
Calories From Fat
7.3g
Total Fat
1.6 g
Saturated Fat
56mg
Cholesterol
1187.5mg
Sodium
25.8g
Carbs
4.5g
Dietary Fiber
7.6g
Sugars
23.4g
Protein
358g
Serving Size (g)
4
Serving Size

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Savory Pork and Mushroom Stir-Fry Delight

Features:
    Cuisine:

    This recipe is from a restaurant in Kunming, Yunnan Province, China.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Zhu Rou Chao Mogu (Pork and Mushroom Stir-Fry), This recipe is from a restaurant in Kunming, Yunnan Province, China., This recipe is from a restaurant in Kunming, Yunnan Province, China.


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    Steps

    1
    Done

    Whisk Together Stock, Sherry, Soy Sauce, Oyster Sauce, Cornstarch, Oil and Sugar in a Small Bowl; Set Aside.

    2
    Done

    in a Bowl, Toss Together Pork, Cornstarch, Sherry, Salt, Pepper and Egg White. Let Sit For 30 Minutes and Then Drain.

    3
    Done

    Pour Oil to a Depth of 2 Inches in a 14 Inch Wok or High-Sided Skillet Over Medium-High Heat. Heat Oil Until a Deep-Fry Thermometer Reads 300 Degrees F.

    4
    Done

    Add Pork and Fry, Stirring Gently Constantly, Until It Turns White (45 Seconds). Using a Slotted Spoon, Transfer Pork to a Large Colander Set Over a Bowl to Drain.

    5
    Done

    Heat Oil to 350 Degrees F. Add Shiitakes, Water Chestnuts and Both Peppers to Oil and Fry, Stirring Often, Until Crisp-Tender (30 Seconds). Using a Slotted Spoon, Transfer to Colander With Pork. Set Aside.

    6
    Done

    Discard All but 1 Tbsp Oil and Return Wok to High Heat. Add Garlic and Ginger and Cook, Stirring, Until Fragrant (10 Seconds). Add Sauce and Cook, Stirring, Until Thickened (20 Seconds).

    7
    Done

    Return Pork and Vegetables to Wok and Toss Until Well Coated. Transfer to a Serving Platter and Serve With Rice.

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    Sean Murphy

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