Ginger Pork Stir Fry (with Mushroom)

Ginger Pork Stir Fry (with Mushroom)

RoxysCookHouse

"Tasty easy to prepare recipe that can be cooked with chicken, pork, or beef."
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Ingredients

35 m servings 228 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 752 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.
  2. Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.

Reviews

Read all reviews 13
  1. 19 Ratings

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Most helpful positive review

Stir Fry sauce with brown sugar HAS to be good! I made twice as much of the soy/vinegar/brown sugar /cornstarch mixture and then tossed the stir fry with ramen noodles (cooked without the seaso...

Most helpful critical review

I was skeptical at first when I tried this because there wasn't alot to the sauce. I ended up doubling the sauce because I threw in extra veggies and I wanted to make sure there would be enough...

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Stir Fry sauce with brown sugar HAS to be good! I made twice as much of the soy/vinegar/brown sugar /cornstarch mixture and then tossed the stir fry with ramen noodles (cooked without the seaso...

I was skeptical at first when I tried this because there wasn't alot to the sauce. I ended up doubling the sauce because I threw in extra veggies and I wanted to make sure there would be enough...

I also doubled the sauce and added a tbs of hoisin sauce at the end. When the stir fry was finished cooking I stirred in some Chow Mein Stir fry noodles. This would have been good with broccol...

Really neat flavour... I reduced the garlic and found it refreshing.

This was a quick and easy stir fry to prepare, and went really well served over noodles.

I tried this recipe, last evening and we just loved it. will make it again. thank you Doreen

very good, made it this evening using bacon instead. My husband loves it. I followed what the others said and double the gravy and I added some chopped green onion before serving it. Will defini...

I also doubled the sauce as recommended, but found the dish kind of bland. I served it over vermicelli noodles, but it was just missing something. Probably needed a little heat, and maybe a b...

This was good, not great. I took some other suggestions and doubled the glaze. Before that, however, I marinated the meat and garlic in some soy sauce and a splash of EVOO, with some cornstarch ...

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