How to Make Thai Pork and Mushroom Stir-Fry with Pepper Asian Cooking Recipe Cuisine

Thailand Pork and Mushroom Stir-Fry with Pepper

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

1/2 oz dried black fungus

1 tbsp peanut oil

3/4 lb pork loin fillet, thinly sliced across the grain

4 cloves garlic, thinly sliced

3 red shallots, thinly sliced

1 carrot, thinly sliced on the diagonal

6 spring onions, cut into 1-inch lengths

2 tbsp fish sauce

2 tbsp oyster sauce

1 tsp ground white pepper


Directions:

Soak the black fungus in a bowl of boiling water for 20 minutes. Rinse, then cut into slices.

Heat a wok over medium heat, add the oil and swirl to coat. Add the pork, garlic and shallots and stir-fry for 30 seconds. Add the carrot and spring onion and stir-fry for 2-3 minutes or until the pork is cooked.


Add the fish and oyster sauces and ground white pepper and stir fry for a further 1 minute. Serve hot with rice.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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