The secret to this recipe is in the marinade! Here it is all used to help create the flavorful sauce which really infuses both the pork and the mushrooms with delicious Asian flavors. Save the recipe to use whenever you cook pork. You will find pasture-raised pork and fresh oyster mushrooms at the market this week!
- 1 lb pork sirloin, diced
- 12 oz oyster mushrooms, sliced
- 6 cloves of garlic, minced
- 4 green onions chopped
- 1 onion sliced
- 1 cup chicken or pork stock
- 2 tablespoons oyster sauce
- 1 tablespoon canola oil
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- pepper
For the marinade:
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon ginger juice
- 1 teaspoon cornstarch
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 shallot, minced
Place the pork in a resealable bag. Add the marinade ingredients and marinate for about 15-20 minutes.
Meanwhile, heat the canola oil in a large wok. Sauté the onions and garlic until fragrant about 2 minutes. Add the pork (with the marinade) and stir fry until the pork is just browned on all sides.
Add the mushrooms, broth, soy sauce, oyster sauce, and sesame oil. Cook, stirring occasionally, until the pork and mushrooms are tender and fully cooked.
Add green onions, remove from heat and stir. Serve with hot rice.
