Pork, asparagus and mushrooms stirfry

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

3-4 c. of boiled pork belly cut into 1″x1″x2″ pieces
1 tbsp. of finely minced garlic
1 onion, finely sliced
1 can of cut asparagus, drained (reserve the liquid)
8 shiitake mushrooms
1 c. of frozen sweet peas, thawed
broth
2 tbsps. of finely sliced onion leaves for garnish
4 tbsps. of cooking oil
1 tbsp. of tapioca or corn starch
salt
pepper
sugar

Cooking procedure :

If using dried shiitake mushrooms, soak in warm water for 15-20 minutes to rehydrate. Cut off the stalks and slice the caps.

Heat the cooking oil in a wok or large shallow cooking pan. Saute the garlic and onion until fragrant. Add the pork pieces and stirfry for a few minutes. You may cook the pork until the edges are slightly browned or just until reheated.

Add the asparagus, mushrooms and peas.

Mix enough broth with the asparagus liquid to measure two cups. Pour in a cup and a half of the mixture onto the pork and vegetables and stir.

Season with salt, pepper and a little sugar.

Disperse the starch in the remaining broth. Stir into the pork and vegetables and cook until the sauce thickens and clears.

Transfer the cooked dish onto a serving platter and sprinkle with chopped onion leaves.

Serve at once.

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July 9, 2005  Print This Post   
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