Pork and Mushroom Stir-Fry

Name: Pork and Mushroom Stir-Fry
Prep time: 15 min
Cook time: 3 h 20 min
Total time: 3 h 35 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1 pound pork tenderloin; 1/4 cup oyster sauce; 2 tablespoons plus 1/4 cup dry sherry or Chinese cooking wine; 2 teaspoons sesame oil; 1 clove garlic, minced; 1/8 teaspoon hot red pepper flakes; 1 1/2 teaspoons corn or canola oil; 4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces; 1 cup baby corn, each cob halved crosswise; 1 1/2 cups sugar snap peas; 2 cups sliced bok choy; 1 cup sliced oyster mushrooms; 1 cup sliced shiitake mushrooms; 3 cups bean sprouts; 2 tablespoons finely chopped cilantro

By Nigella Lawson

Updated April 16, 2024

Pork and Mushroom Stir-Fry — Andrew Scrivani for The New York Times

Total Time: 3 hours 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes, plus at least 3 hours' marinating
Rating: 4(253)
Comments: Read comments

I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw endless chopping followed by frenzied last-minute activity at the stove that I felt unsuited for. I am a clumsy person, and there simply isn't a wok large enough for me to do a stir-fry and not end up with half the ingredients over all the burners. The recipe that won me over was this pork and mushroom dish. Marinating the pork keeps it wonderfully tender and makes the dish deeply flavorsome. And slicing mushrooms is never an effortful activity. Many Chinese cooks add a cornstarch paste at the end of cooking to create a binding sauce, but I love this one starch-free and light. You get depth but sprightliness.

Featured in: AT MY TABLE; The Stir-Fry Conquered, With Skill and Skillet

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Ingredients

Yield:4 servings

1pound pork tenderloin
¼cup oyster sauce
2tablespoons plus ¼ cup dry sherry or Chinese cooking wine
2teaspoons sesame oil
1clove garlic, minced
⅛teaspoon hot red pepper flakes
1½teaspoons corn or canola oil
4scallions, trimmed, halved lengthwise and cut into 2-inch pieces
1cup baby corn, each cob halved crosswise
1½cups sugar snap peas
2cups sliced bok choy
1cup sliced oyster mushrooms
1cup sliced shiitake mushrooms
3cups bean sprouts
2tablespoons finely chopped cilantro

Ingredient Substitution Guide

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Preparation

Step 1
Slice pork into strips about 2 inches long, 1 inch wide and ¼ inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
Step 2
Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
Step 3
Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining ¼ cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

Ratings

4 out of 5

253 user ratings

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Comments

Annissa6 years ago

I heavily modified this dish to work with what I had in the veggie drawer, and it turned out excellent. Broccoli rabe in place of sugar snaps, no baby corn--because it's gross and I never have it, red pepper in place of the bok choi, and only half pound of crimini mushrooms.

Es7 years ago

This recipe served as a template for a venison stir-fry and it worked real well. The marinade provided enough flavor for the entire dish. Highly recommend it. Changes to recipe besides the venison strips included using peanut oil, parboiled snow peas instead of snap peas, blanched bok choy, mixed wild mushrooms, red and green peppers, and adding a little corn starch to the finishing Chinese rice wine. Delicious dinner. Served over white rice.

judys8 months ago

I think this is the best stir fry I’ve made at home. We really liked the sauce. I made a few minor changes. I used leftover pork roast, and adjusted to use veggies I already had, snow peas, mushrooms, scallions, carrots, and a Serrano pepper. I added fresh ginger to the marinade and marinated several hours in the fridge. Served over brown rice and garnished with basil. I might up the heat a little next time, but liked the flavors.

Laura Griz11 months ago

Really delicious. I added a couple chopped up dates to give a hint of sweetness, added some napa cabbage, and used more sherry. We ate every bit of it.

Julie1 year ago

good base. needs help. I added 1 tbs mince ginger to sauté and doubled red pepper flakes. still a bit bland, so added dash of tamari, and thickened with cornstarch/sherry combo. The next day: added red bell pepper and cashews to extend its life for another meal served with white rice. I don't think 24 hours marinating time is needed...

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