Monday Recipe: Pork Mushroom Stir Fry

     Stir frying is always a favorite in my house. It's inexpensive, fast and generally simple. If I'm cooking mid-week, stir frying is always a viable option. This particular recipe calls for shiitake mushrooms. Those are not middle class mushrooms in my humble opinion. Would I love to cook with them? Absolutely. However, shiitake are going to set me back about $5-7.00 per pound wholesale. I can find plain old criminis for $1.00 per pound most days. What I'm going to lost in flavor I'm gaining in saving five bucks every time I make this dish.

     I wish I could remember where I found this recipe. Once I move a recipe into my personal recipe book, I generally lose track of the source. I should probably start making note of that sort of thing. Anyways, it likely came from Bon Appetit. If somebody finds the source, let me know and I'll give credit where credit is due.

 

Pork Mushroom Stir-Fry

Ingredients 

• 1 lb. Pork cutlets, cut into 2 inch long, ¼ inch slices 
• 1 tablespoon Asian sesame oil 
• 1 tablespoon minced peeled fresh ginger 
• 12 ounces shiitake mushrooms, stemmed, thickly sliced (I never have these in the house. I generally wind up using baby bellas, button or even just canned if nothing else is available.)
• 8 ounces fresh green beans 
• 1 half onion, chopped 
• 1 cup fresh cilantro leaves, divided 
• 5 tablespoons hoisin sauce 
• 2 teaspoons chili-garlic sauce 
• ¼ teaspoon Chinese 5-spice powder 

Directions 

1. Sprinkle pork with salt and pepper 
2. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms. Stir-fry until mushrooms are tender (about 3 minutes). 
3. Add pork, stir-fry about 2-3 minutes 
4. Add green beans, onion, cilantro. Stir-fry 2-3 minutes 
5. Stir in hoisin, chili-garlic sauce and 5-spice powder. Saute until beans are crisp-tender. 
6. Serve over rice. Garnish with green onions and fresh cilantro, if desired.

Good times!