RCI-VG.004.1353.001
Stir-fried Pork and Vegetables
Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Serves: 4
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- vertically sliced onions½ cup
- Chinese pea pods2 cups
- sweet red bell pepper1 cupcubed
- cooked pork cut in 2-inch strips6 oz
- ½ cup
- 2 tablespoons
- 1 teaspoon
- sugar½ teaspoonpepper to taste
Method
1
Peel and finely slice the ginger root into thin matchsticks, and clean the mushrooms by wiping them with a damp cloth before slicing them evenly.
5 minutes
2
Cut the pork into thin, uniform strips or bite-sized pieces to ensure even cooking at high heat.
5 minutes
3
In a small bowl, combine the soy sauce and sugar, stirring until the sugar is fully dissolved to create the seasoning sauce.
2 minutes
4
Heat the soybean oil in a wok or large skillet over high heat until the oil is shimmering and just beginning to smoke.
2 minutes
5
Add the ginger strips to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
1 minutes
6
Add the pork strips to the wok and stir-fry over high heat, tossing continuously until the pork is browned on all sides and cooked through.
5 minutes
7
Add the sliced mushrooms to the wok and continue stir-frying, tossing everything together until the mushrooms are tender and have released their moisture.
4 minutes
8
Pour the soy sauce and sugar mixture over the pork and mushrooms, tossing everything to coat evenly, and cook for one final minute until the sauce is slightly reduced and glossy.
1 minutes