Pork stir fry with mushrooms and vegetables
4 servings
25 minutes
Pork stir-fry with mushrooms and vegetables is a dish from Chinese cuisine that combines the rich flavor of meat, the tenderness of mushrooms, and the freshness of crunchy vegetables. The origins of this recipe lie in traditional quick-frying methods that preserve the texture and aroma of the ingredients. Juicy pieces of pork covered in a caramelized crust are harmoniously complemented by sweet peppers, carrots, and mushrooms that add depth and freshness to the dish. Soy sauce and lemon juice create a subtle balance of salty and citrus notes. Herbs and garlic add spiciness and complete the ensemble of flavors. This dish is perfect for both a weekday dinner and a festive table, impressing with its rich taste and striking presentation.
1
For the marinade, we mix lemon juice and soy sauce.
- Lemon juice: 10 ml
- Soy sauce: 60 ml
2
Then we cut all the ingredients into pieces of the same size that are convenient for you.
3
In a hot pan over high heat, quickly fry the prepared meat in vegetable oil for a couple of minutes. Add the meat in portions to allow it to sear and develop a golden crust instead of stewing. Fry the vegetables in portions as well, keeping them crispy and juicy inside while retaining their bright color.
- Pork: 500 g
- Vegetable oil: 2 tablespoons
- Button mushrooms: 6 pieces
- Bell pepper: 1 piece
- Carrot: 2 pieces
- Onion: 0.5 head
4
In the last batch of fried vegetables, squeeze a few cloves of garlic through a press, add parsley or cilantro. Stir quickly, add all the fried vegetables and meat, pour in the sauce, and mix — everything will become very beautiful and shiny. Keep the dish on the fire for a minute and then remove it.
- Garlic: 2 cloves
- Fresh herbs: to taste
