Hughes Mushrooms

Five spice pork and mushroom stir fry

Mix the oyster sauce, cornflour and a little seasoning together in a bowl, add the pork and mix well. Heat a wok or large frying pan over a high heat and add the groundnut oil. Add the pork and stir-fry for 3-4 mins until golden brown.

Add the garlic, ginger and chillies and stir fry for 30 secs. Add the carrots, pak hoy, and mushrooms and stir fry for 2 mins.

Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 min. Stir in the cornflour mixture and cook for a further 1 min, stirring until the sauce thickens. Sprinkle over the spring onions and serve with Jasmine rice.

Lean pork is a good source of protein and B vitamins which are needed for the release of energy. The mushrooms also supply B vitamins as well as the antioxidant nutrient selenium, which is needed to protect the body cells against diseases such as cancer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Per serving

 

Energy (kcal)

 

296

 

Protein (g)

 

28.7

 

Fat (g)

 

11.2

 

Saturates (g)

 

2.9

 

Carbohydrate (g)

 

19.4

 

Total sugars (g)

 

4.5

 

Fibre (g)

 

3.0

 

Salt (g)

 

3.2

 

Prep: 10 mins

Cooking: 10 mins

Serves 4

Ingredients

450g/1lb pork loin steaks, fat trimmed and sliced

45ml/3tbsp oyster sauce

30ml/2 tbsp corn flour

salt and freshly ground black pepper

30ml/2tbsp groundnut oil

2 cloves garlic, crushed

2.5cm/1in piece root ginger, peeled and grated

5ml/1tsp crushed dried chilli flakes

2 carrots, cut into fine sticks

175g/6oz pak choy, washed and sliced

200g/7oz large flat white mushrooms, sliced

150g/5oz chestnut mushrooms, sliced

30ml/2tbsp dark soy sauce

30ml/2tbsp rice wine or dry sherry

2.5ml/½ tsp Chinese five spice powder

300ml/½pt chicken stock

15ml/1tbsp corn flour mixed with 30ml/2tbsp cold water

sliced spring onion to garnish

http://www.moretomushrooms.com/mushroom-recipes/