Pork & Mushroom Stir FryMay 29, 2014
A simple and satisfying stir fry with perfectly balanced flavours and textures.
Ingredients for two people
|2 tbs||peanut oil (or vegetable oil)|
|300 g||oriental style pork strips|
|1 bunch||spring onions, sliced|
|2||garlic cloves, peeled & crushed|
|1||chilli, deseeded & chopped|
|1||ginger knob, sliced|
|200 g||button mushrooms, quartered|
|2 tbs||oyster sauce|
For the rice
Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rise until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the stir fry
Heat the peanut oil (or vegetable oil) in a wok or large pan over high heat. Add the pork strips to the pan and cook for 2-3 minutes or until just cooked through. Remove the pork strips from the pan and leave aside in a warm resting place.
In the same pan add a little more oil and fry off the spring onions, garlic, chilli and ginger for 1 minute or until aromatic. Add the mushrooms, and then fry for 2-3 minutes or until the mushrooms have softened. Add the oyster sauce and then return the pork to the wok, cook for another 2 minutes until everything is hot.
Divide the stir fry and rice between bowls and enjoy!
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