Mushrooms Stir-fry Pork and Shrimp – Sybaritica

Mushrooms Stir-fry Pork and Shrimp with Ginger in a simple dish that can be put together in less time than it takes to thaw the Shrimp.

Servings: 4 as part of a Chinese Meal

• ½ lb. Pork Tenderloin cut into thin slices;
• ½ lb. Shrimp peeled and deveined;
• 1 can Button Mushrooms;
• 2 Scallions cut into 1” lengths;
• 1 ½ tbsp. shredded Ginger;
• ½ tsp. Black Pepper;
• ¼ cup Chicken stock or use the canned mushroom liquid;
• ½ tsp. Cornstarch;
• 1 tbsp. Sugar;
• 1 tbsp. Rice Wine;
• 1 tbsp. Soy Sauce.

• Mix together the stock, cornstarch, sugar, rice wine and soy sauce in a little bowl.
• Heat a tablespoon or two in a pan over high heat, quickly brown the Pork, and remove to a bowl for the moment.
• Add a little more oil to the pan and stir-fry the mushrooms until they show golden brown patches on the caps.
• Sprinkle the Mushrooms with the Black Pepper, then stir in the Ginger and the white part of the scallions.
• Stir-fry for a moment or two, then add the Shrimp and the Pork and continue stir-frying.
• When the Shrimp are pink, add the sauce mixture, let it thicken, then transfer all to a dish and serve immediately.