Stir-Fried Pork With Dried Mushrooms and Veggies

  • Difficulty: Ultra Basic
  • 20 minutes
  • 2 servings

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

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 Cook Stir-Fried Pork With Dried Mushrooms and Veggies

  1. Slice the pork neck into 1 inch (2.5 cm) thick chunks.
  2. Add the dried mushrooms in a small bowl and cover them with warm water. Let them soak for 25-30 minutes.
  3. 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.
  4. Add the champignon mushrooms, chili, zucchini, carrot, and cook them for 3 minutes. After that, add the dried mushrooms and lime juice.
  5. Mix the cornstarch with 1/2 cup of water in a small bowl. Stir, and cook everything for 3 more minutes.

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