Stir-fry Pea Shoots, Pork & Mushroom
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Stir-fry Pork, Pea Shoots & Mushrooms Recipe
Fun nugget #1: I used Japanese pea shoots from Don Don Donki. The pea shoots come in a sealed bag which allows the sprouts to be harvested on the spot for cooking, and then regrown for a second round. However, feel assured to substitute this recipe with any local variety of pea shoots with similar results.
Fun nugget #2: I used frozen maitake (woodhen) mushrooms for the stir-fry, just like I did for my miso soup. There is no difference in the resultant taste & texture of the cooked mushrooms.
- 100g shabu shabu pork cut to uniform, shorter sections (4 cm)
- 2 tsp + 1 tsp cooking oil divided
- 100g Japanese maitake (woodhen) mushrooms break into smaller chunks
- 3 thinly sliced ginger julienned
- 2 cloves garlic minced
- 50g thinly sliced carrot matchsticks
- 100g pea shoots (豆苗/dou miao/toumyou sprouts)
- 2 tbsp water or chicken stock add more if needed
- 1 tsp mushroom seasoning powder optional; add a pinch of salt if omit
- 1/2 tsp oyster sauce
- 1/2 tsp sesame oil
- 1 tsp mirin or sake
- 1/2 tsp soy sauce
- tiny pinch of salt
- 1/2 tsp garlic paste (or 1 clove minced garlic)
- 1/2 tsp ginger paste (or 1/4 tsp ginger juice)
- Marinate the meat. Dissolve the marinade (A) using a spatula. Add the shabu shabu pork to coat evenly in the marinate for 15 minutes in the fridge.
- Cook the mushroom. Heat oil in a frying pan. Add maitaki mushrooms and fry until just softened. Push them to the side of the pan.
- Cook the pork. Add the remaining oil. Add marinated pork and stir fry until most of the pork is opaque. Then add ginger, garlic and carrots. Stir fry until the carrot is just softened.
- Add pea shoots, water (or stock), mushroom seasoning and oyster sauce. Stir fry quickly on high heat until the pea shoots are still green and tender.