Monday, May 4, 2009

Mushroom Pork Stir-fry

A friend and I went to Super H Mart over the weekend. It took us almost an hour to get there as I took the wrong exit thinking I was in the right place and we proceeded to drive up and down the wrong road for 20 minutes wondering why we couldn't find the market. Haha. When we finally got there, it was a madhouse as usual with tons of older Asian woman clamoring to grab the best bargains on meat, produce, and seafood. I picked up quite a number of good deals myself including longans (aka dragon's eyes) and enormous tiger shrimp.

Everytime I am at the Asian markets, I pick up something new to try and this time was no exception. On my friend's advice, I bought a small bundle of brown beech shimeji mushrooms for stir-fry. These were prewashed and just had to be stemmed and separated, so they were an easy addition to King Oyster mushrooms, ground pork, and green beans sauteed with oyster sauce, rice wine vinegar, and a sprinkling of sugar (I find sugar gives stir-fries a more complex flavor).

Stir-fries always make me feel pretty healthy - lots of veg, minimal meat (about 1/3 of a pound in this batch which made 3 large servings). Not to mention that they are totally delicious over a bowl of steaming hot rice! Yummmm!

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