Stir-Fried Pork With Dried Mushrooms and Veggies
Want to put your delicious cut of pork neck to good use? Here’s one way to do it. Try this Asian-inspired stir-fry with mushrooms (both dried and champignons), zucchini, carrot, and chili. To make it even more authentic, you can add some cornstarch that thickens the dish, and also brings a glossy, shiny look to it!
Ingredients Needed for Stir-Fried Pork With Dried Mushrooms and Veggies
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12 ounces of pork neck
0.5 ounce dried mushroom
salt
pepper
1 tablespoon soy sauce
2 garlic cloves, sliced
10 champignons mushrooms, sliced
1 chili, sliced
½ zucchini, sliced
½ lime
1 tablespoon cornstarch
1 tablespoon soy sauce
How to Make Stir-Fried Pork With Dried Mushrooms and Veggies
- Slice the pork neck into 1 inch (2.5 cm) thick chunks.
- Add the dried mushrooms in a small bowl and cover them with warm water. Let them soak for 25-30 minutes.
- Heat the oil in a skillet over medium heat. Add the pork chunks and season them with salt and pepper. After 2-3 minutes, add the soy sauce and garlic and stir.
- Add the champignon mushrooms, chili, zucchini, carrot, and cook them for 3 minutes. After that, add the dried mushrooms and lime juice.
- Mix the cornstarch with 1/2 cup of water in a small bowl. Stir, and cook everything for 3 more minutes.