Spicy Pork and Veggie Stir Fry

August 3, 2011 – 5:14 pm

This is yet another variation of stir fry – this one spicy with shiitake mushrooms and zucchini. Tasty and easy 🙂

Spicy Pork and Veggie Stir Fry
Serves 4

1 lb pork tenderloin, cut into small bite sized pieces
1.5 – 2 lbs shiitake mushrooms, stems removed and cut into bite sized pieces if necessary
1 lb zucchini, cut in quarters lengthwise then sliced crosswise
2 tbsp canola oil, divided
1 tsp sesame oil, divided

For the sauce:
1/2 cup shaoxing rice wine or sake
1/2 cup soy sauce
2 tsp ground ginger
1/4 tsp garlic powder
1 tsp red pepper flakes
1/2 tsp ground black pepper
2 tbsp cornstarch

Mix all the sauce ingredients together and set aside.

Heat 1 tbsp of canola oil and 1/2 tsp sesame oil in a wok over medium high heat. Add the pork and let it brown without stirring for 1 minute. Toss and continue to brown and cook for another 2-3 minutes, or until cooked through. Remove the pork to a bowl and set aside, leaving as much of the oil in the skillet as possible.

Add the zucchini to the skillet and allow it to brown for 30 seconds to 1 minute without stirring, then toss and allow to brown again for 30 seconds. Add 1/8 cup of water to the wok and cover immediately. Let the zucchini steam for 2 minutes. Remove the cover and let any remaining water boil off. Remove the zucchini to the bowl with the pork.

Add the remaining 1 tbsp of canola oil and 1/2 tsp of sesame oil to the wok and heat for 30 seconds. Add the mushrooms and let brown for 30 seconds without stirring, then toss and continue to cook for 1-2 minutes, or until cooked through.

Return the zucchini and pork to the wok and toss to combine. Stir the sauce again to reincorporate the cornstarch, then add it to the wok and stir to coat. Bring the mixture to a boil and let boil for 20-30 seconds to fully thicken it. Turn off the heat and serve hot.

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