Chinese Pork with Mushrooms

Marinated pork with mushrooms sautéed in a sweet and sour sauce with a spicy kick. Super flavorful and great with rice.

There is a very standard yet famous dish in Chinese Sichuan cuisine named Fish Flavored Shredded Pork. There’s no fish involved. The fish flavor comes from a combination of seasonings including dark soy sauce, vinegar, sugar, and spicy chili, etc. The original and typical Fish Flavored Shredded Pork requires either Jew’s ear or bamboo as a supporting ingredient, which is hard to find here. It’s spicy, sour, and flavored with ginger, garlic, and green onion. If you haven’t had it, please order it when you are in a Sichuan restaurant. The dish might be named differently though. Just ask if it’s spicy and sour. If yes, that’s the one!

What I am about to share with you is very similar but easier and more practical. Of course, it’s delicious! Remember the last time I mentioned that I was thinking about another mushroom recipe to share with you? Here we go! In today’s recipe, we are going to use one King Oyster Mushroom as one of the two main ingredients.

With a little spicy, a little sour, and a little sweet flavor combined together, this dish goes very well with rice or quinoa.

Chinese Pork With Mushrooms

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• Author: Sharon Chen
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

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Description

Marinated pork with mushrooms sautéed in a sweet and sour sauce with a spicy kick. Super flavorful and great with rice.

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Ingredients

Units USM Scale 1x2x3x

• 8 oz pork, cut into strips (about 2-inch long, 1/8-inch wide)
• 1 teaspoon corn starch
• 1 teaspoon water
• 0.4 oz ginger, minced
• a small pinch of sea salt (I use 1/4 teaspoon)
• 1 large King Oyster Mushroom, cut into strips
• 1 tablespoon vegetable oil
• 1/2 teaspoon balsamic vinegar
• 2 tablespoons dark soy sauce (coco aminos if gluten free)
• 1 1/2 teaspoons sugar
• chili powder
• 1 green onion stalk, finely chopped

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Instructions

1. Toss shredded pork with corn starch, water, minced ginger and sea salt, then set aside.
2. While pork is marinating, cut the mushroom into strips.
3. Heat vegetable oil in a pan over high heat and add marinated pork strips in. Sauté until the color of the pork turns to white. Remove it from the pan and set aside.
4. Use the rest of the oil in the same pan to sauté mushroom strips for 1 minute.
5. Reduce heat to medium-high. Add the pork back in, then add vinegar, dark soy sauce, sugar and a pinch of chili powder. Keep moving the strips with your spatula for a minute or until the sauce color is evenly spread. Don’t overcook.
6. Transfer to a serving plate. Sprinkle with another pinch of chili powder and finely chopped green onion on top. Serve immediately.

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Nutrition

• Serving Size: 2

About the Author

Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.