• Chinese Pork And Mushrooms

    1 vote


    • 1 pound Moonlight mushrooms
    • 2 pound boneless pork
    • 4 tbsp. salad oil
    • 2 c. slices celery
    • 1 1/2 teaspoon salt
    • 1 can (10 1/2 ounce.) condensed chicken broth, heated
    • 1 pkg. (7 ounce.) frzn snow peas
    • 3 tbsp. cornstarch
    • 1/3 c. cool water
    • 2 tbsp. dry sherry
    • 2 1/2 teaspoon soy sauce
    • 1/2 teaspoon sugar
    • 1/2 teaspoon grnd ginger
    • 1/8 teaspoon grnd black pepper


    1. Slice mushrooms and set aside. Cut pork into slivers 1 inch wide by 1/4 inch thick. Heat 2 Tbsp. of the oil in large skillet. Add in pork, saute/fry till done and remove from skillet.
    2. Heat remaining 2 Tbsp. oil in same skillet. Add in mushrooms, celery and 1/2 tsp. of salt and saute/fry 2-3 min. Add in broth and snow peas, cover and cook 2 min longer.
    3. Blend cornstarch with water, sherry, soy sauce, remaining 1 tsp. salt, sugar, ginger and black pepper; stir into vegetable mix. Add in meat and bring to a boil. Then reduce heat and cook till thickened, about 4 min, stirring occasionally. Serves 6.

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    • Sherry Savola
      this recipe turned out very nice, i used a different kind of mushroom that i had on hand and substituted pineapple juice for the dry sherry as i didn't have any and I also just used regular chicken broth.

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