Pork Strips with Shiitake Mushrooms
Tender pork strips meet the earthy richness of shiitake mushrooms in this quick and flavorful stir-fry recipe that's perfect for weeknight dinners. Marinated in a savory blend of soy sauce and cornstarch, the pork develops a velvety texture that pairs beautifully with the umami-packed shiitakes. A fragrant base of garlic and ginger amplifies the dish's aroma, while a light sauce made with oyster sauce, sesame oil, and chicken stock ties everything together. Ready in just 30 minutes, this dish is served best over steamed rice or noodles, making it a comforting, one-pan meal that's as satisfying as it is simple to prepare. Perfect for lovers of Asian-inspired cuisine, this recipe highlights bold flavors with minimal effort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Pork tenderloin
- 200 g Shiitake mushrooms (fresh or dried, rehydrated)
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
- 3 pieces Garlic cloves (minced)
- 1 tsp Ginger (grated)
- 2 tbsp Vegetable oil
- 2 pieces Green onions (sliced)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 100 ml Chicken stock
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick, and place in a bowl.
In a small bowl, mix 1 tablespoon of soy sauce and 1 tablespoon of cornstarch to make a marinade.
Pour the marinade over the pork strips and mix well. Allow the pork to marinate for 10 minutes while preparing the other ingredients.
If using dried shiitake mushrooms, rehydrate them in hot water for 20 minutes, then drain and slice thinly. If fresh, simply clean and slice them.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated pork strips to the hot skillet and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add a bit more oil if needed, then sauté the minced garlic and grated ginger for 30 seconds until fragrant.
Add the sliced shiitake mushrooms and stir-fry for 3-4 minutes until softened and slightly browned.
Return the cooked pork strips to the skillet. Add the remaining 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of sesame oil, and 100 ml of chicken stock. Stir well to coat everything evenly in the sauce.
Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
Cook for another 2-3 minutes, allowing the sauce to reduce slightly and thicken.
Garnish with sliced green onions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 5539 mg | 241% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.1 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 104 mg | 8% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3241 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
