Thursday, 21 October 2010

Stir-fried Shiitake with Lean Pork

We love to have some mushroom in corporate into our weekly menu. Usually I would just stir-fry it with some olive oil and garlic cloves to retain its nature flavour. But for today’s mushroom menu, I decided to add in some pork fillet and chili to spice up its taste and flavour.

Shiitake mushrooms are originate from China where it has been successfully cultivated for more than a thousand years. With a long history of medicinal use, Shiitake mushrooms are rich in vitamins and minerals. This mushroom is also known to enhance the immune system whereby it aids the body to fight infection and disease.

Shiitake mushroom has a rich and “woody” flavour, with a meaty texture and a distinctive aroma. This versatile mushroom is best used for braises, stir fries, soups and etc.

Here are some of the ingredients used for this dish. You can omit or change the pork fillet to chicken fillet according to your own preference.

Ingredients: (serves 2)
150g Pork Fillet, cut into strips
250g Shiitake Mushroom, cut into thick slices
3 Cloves of garlic, skin removed
1 Red Onion, cut into wedges
2 Stall of Spring Onion, cut into sections
2 Small Chili, optional
3/4 Tablespoon of Oyster Sauce

Method:
1. Rinse and cut the pork fillet into long strips and marinate it with 1/2 teaspoon each of light soya sauce, sesame oil, corn flour and a dash of white pepper for at least 15 minutes.
2. Heat up the wok with 1/2 tablespoon of oil and sauté HALF of the onion wedges and, spring onion together with the garlic and chili (cut into diagonal section) till fragrant.
3. Add in the pork fillet and give it a quick stir for about 1 minute until the meat is almost cooked through, dish up and set aside.
4. Using the same wok, add in another 1/2 tablespoon of oil, add in the remaining onion and spring onion and sauté for 20 seconds then add in the mushroom and continue to stir-fry for another 1 minute till it soften.
5. Transfer the pork fillet back into wok with the mushroom, add in oyster sauce and cooked for another 30 seconds or so.
6. Remove and serve with steam rice.


Adding extra chili bring up the flavour of this dish which gives it a spicy taste. But if this is a family dish for kids, perhaps you would like to omit chili and add in dash of black pepper before remove it from the wok.



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