Pork And Mushroom Coriander Stir Fry Recipes

PORK AND MUSHROOM CORIANDER STIR FRY

Pork and Mushroom Coriander Stir Fry image

Make and share this Pork and Mushroom Coriander Stir Fry recipe from Food.com.

Provided by Sueie

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

500 g lean pork, strips
2 tablespoons finely chopped coriander
1 teaspoon grated ginger
1 teaspoon chili paste
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
1/2 tablespoon brown sugar
3 tablespoons vegetable oil
1 medium onion, cut into wedges
1 cup sliced button mushroom
1 cup sliced shiitake mushroom
200 g snow peas, trimmed and sliced
1 tablespoon finely chopped coriander, extra

Steps:

Combine coriander, ginger and chilli, rub into pork.
Combine fish sauce, lime juice and brown sugar and set aside whilst preparing pork.
Add pork in batches and stir fry for 1- 2 minutes stirring continuously.
Transfer to a plate and cover loosely to keep warm.
Cook onion for 2 minutes.
Add mushrooms, pork, snow peas, coriander and dressing and cook for 2- 3 minutes.
Serve with cooked noodles or rice.

Nutrition Facts : Calories 316.8, Fat 17.5, SaturatedFat 3.8, Cholesterol 73.8, Sodium 591, Carbohydrate 9.7, Fiber 1.9, Sugar 5.5, Protein 29.4

FIVE SPICE PORK AND MUSHROOM STIR FRY

Five Spice Pork and Mushroom Stir Fry image

Please don't be put off by the long ingreadients list - this recipe makes a quick and healthy main course with most of the ingredients found in the store cupboard!

Provided by English_Rose

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb pork loin steaks, fat trimmed and sliced
3 tablespoons oyster sauce
2 tablespoons cornstarch
salt & freshly ground black pepper
2 tablespoons peanut oil
2 garlic cloves, crushed
1 inch gingerroot, peeled and grated
1 teaspoon dried chili pepper flakes
2 carrots, cut into fine sticks
6 ounces pak choi, washed and sliced
7 ounces fresh large mushrooms, sliced
5 ounces chestnut mushrooms, sliced
2 tablespoons dark soy sauce
2 tablespoons rice wine or 2 tablespoons dry sherry
1/2 teaspoon Chinese five spice powder
1 1/4 cups chicken stock
1 tablespoon cornstarch (mixed with 2tbsp cold water)
1 scallion, sliced, to garnish

Steps:

Mix the oyster sauce, cornstarch and a little seasoning together in a bowl, add the pork and mix well.
Heat a wok or large frying pan over a high heat and add the oil. Add the pork and stir-fry for 3-4 mins until golden brown.
Add the garlic, ginger and chili flakes and stir fry for 30 secs. Add the carrots, pak choy, and mushrooms and stir fry for 2 minutes.
Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 minute Stir in the cornstarch mixture and cook for a further 1 min, stirring until the sauce thickens.
Sprinkle over the scallion and serve with Jasmine rice.

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