Oriental pork and mushrooms

This quick and flavorful stir-fry combines tender pork, fresh vegetables, and a rich savory sauce. It’s perfect for a weeknight dinner—ready in under 30 minutes and packed with bold, takeout-style flavor using simple pantry ingredients.

Ingredients

• 10 oz lean pork (thinly sliced)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon dry sherry (or rice vinegar)
• 6 oz mixed mushrooms (button, cremini, or shiitake)
• 1 small red bell pepper, diced
• 3 green onions, chopped
• Cooking spray or 1 tablespoon vegetable oil
• 2 tablespoons oyster sauce
• 1 small can (about 8 oz) bamboo shoots, drained
• Salt and black pepper, to taste
• 1 tablespoon cornstarch
• 2 tablespoons water

For enhanced flavor & balance:

• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil (for finishing)

Method

1. Slice the pork into thin strips and place in a bowl. Add soy sauce and dry sherry (or rice vinegar). Mix well and let marinate for 10–15 minutes.
2. Prepare the vegetables: dice the bell pepper, slice the mushrooms, and chop the green onions.
3. Heat a large wok or skillet over medium-high heat. Lightly coat with cooking spray or add vegetable oil.
4. Remove pork from marinade and stir-fry for about 2–3 minutes until browned and cooked through.
5. Add mushrooms, bell pepper, green onions, garlic, and ginger. Stir-fry for another 2–3 minutes until vegetables begin to soften.
6. Stir in oyster sauce and bamboo shoots. Season lightly with salt and pepper. Cook for 1 minute.
7. In a small bowl, mix cornstarch with water until smooth. Pour into the wok and stir continuously until the sauce thickens.
8. Finish with a drizzle of sesame oil, toss everything together, and serve hot.