During the pandemic I changed my shopping habits. I had been doing the shopping every week since the beginning of time. After lockdown I changes to curbside pick-up. When things started opening up I settled on doing it in-store every other week, with a monthly drive-through for heavy stuff (milk, beer, laundry detergent, etc.)
The problem with every other week is we keep running out of fresh fruit and vegetables.
I compromised…. I go to the fruit & vegetable market every week.
That means we can have more stir-fries with mushrooms!
Click here to Pin Stir-Fried Pork with Peas & Mushrooms
PrintStir-Fried Pork with Peas & Mushrooms
This is as colorful as it is tasty…. plus it’s quick & easy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
- Method: Skillet
Ingredients
- 10oz (300gr) pork, cut for stir-frying
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, sliced
- 4oz (120gr) mushrooms, sliced
- 2 ribs celery, sliced
- 3/4 cup peas, (4oz, 120gr) frozen, thawed, no sauce
- 2 tsp sesame oil
- 2 tsp olive oil
- 1/2 cup (4oz, 120ml) chicken broth
- 1/4 cup (2oz, 60ml) sherry
- 1 tbs cornstarch (Maizena, corn flour) dissolved in
- 1 tbs soy sauce plus 1 tbs water
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken broth
Instructions
- Rice:
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 2 – 3 minutes.
- Add broth and cook rice for length of time on package.
- When done fluff with fork.
- Stir-Fry:
- Heat half of each oil in a large nonstick skillet over medium-high heat.
- Add onion, pepper, celery to skillet and stir-fry for 2 minutes.
- Add garlic, mushrooms, and stir-fry another 2 minutes.
- Remove vegetables and set aside.
- Add remaining oils to skillet and heat.
- Add pork and stir-fry 3 – 5 minutes, until nicely browned.
- Return vegetables to skillet, add peas, broth and sherry.
- Heat to boiling, cover and simmer 3 minutes.
- Dissolve cornstarch in soy sauce.
- Add cornstarch mixture to pan and stir until thickened.
- Serve over Rice.
Notes
Use pork loin or tenderloin for this.
You can substitute dry vermouth, white wine, or more chicken broth for the sherry.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 619
- Sugar: 12.6 g
- Sodium: 1286.2 mg
- Fat: 18.3 g
- Saturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 67.3 g
- Fiber: 6.4 g
- Protein: 43.1 g
- Cholesterol: 98.1 mg
Rather have Shrimp? Stir-Fried Shrimp & Peas
Winter.
We had a few hours of sunshine and no wind this morning. My neighbor & I managed to get our 15k walk in before it changed.
Now it’s gray and rainy again. Our field is still a sodden mess with standing water.
I just heard that some of the villages to the south and west of us are having a severe winter drought on top of the summer drought and now have to have water trucked in.
It could be another difficult year….
In other news: I learned what mushy peas are on our walk from my American / British neighbor. I also learned that the bright green color is added.
My day is complete. (I think I’ll stick with regular, garden peas.)
FYI, the print this recipe button generates an “Ooops page not found”
Thanks for letting me know. A bizarre problem that was easily fixed – after the several hours of figuring out what it was lol
Glad that mushy peas made your day complete and glad you are moving on from this non delicacy !! Bring on the common old garden green pea with no color additives required
I love peas. I think I can live quite happily without the mushy kind.
Mushy peas are a non-entity for me. One of the few things my paternal, English grandmother made that was NOT on my favorites list. *shudder* Of course, I was a small child and she insisted I eat them so between the two, the test of wills was always interesting.
I keep some kind of stir fry on hand in the freezer/90 second rice on the shelf/SPAM all the time because it makes such a quick meal. When I need something fast or forget to take something out in the morning or am running late, it’s just so convenient. But when I can, it’s always fresh ingredients.
Stir-fries are wonderful when they are carefully planned with all the right ingredients…. And when they just clean out the fridge and pantry. Equally good.