Sunday, February 24, 2013

Sauteed Mushrooms with Pork and White Pepper

Dinner in 15 minutes including prep? Yes, please. Even better, the flavors here work great with the earthy combination of mushrooms, garlic, and shallots. The fish sauce adds a nice bit of saltiness to the mix as well. Dinner was looking a bit monotone, so I wilted in some spinach at the last stage. It greatly improved the look of the dish and extra vegetables are always good, right?

One year ago: Wasabi-Ginger Mayonnaise
Two years ago: Gorgonzola Cheese Shells
Three years ago: Broccoli and Roasted Tomato Pseudo-Frittata

Sauteed Mushrooms with Pork and White Pepper (from Real Thai)
2 tbsp vegetable oil
2 tbsp thinly sliced garlic
2 tbsp thinly sliced shallot
1 small onion, thinly sliced (1/2 cup)
1/4 lb pork, sliced into thin strips
1/2 lb mushrooms, cut lengthwise into bite-sized pieces
fresh spinach (optional)
2 tbsp fish sauce
3 tbsp water
1/2 tsp freshly ground white pepper

1. Heat work over medium-high heat. Add oil and swirl to coat.
2. Add garlic and stir-fry until fragrant and golden, 30 seconds.
3. Add shallot and stir-fry until it begins to wilt, 1 minute.
4. Add pork and stir-fry until no longer pink, 2 minutes.
5. Add mushrooms, toss to coat with oil and cook for 1 minute.
6. Add handfuls of spinach if desired and fish sauce, water, and pepper.
7. Cover to wilt spinach if using, otherwise stir-fry for 1 minute.
8. Serve.

No comments:

Post a Comment