Prep 10 mins
Cook 17 mins
Easy, tasty Chinese style pork-quicker and cheaper than take out and oh-so-good! Very simple to make! Cook in wok, electric fry pan or large skillet for a nice dinner that's hearty, but not heavy. Fast cooking time makes this a good meal for weeknights. Prep time does NOT include the 20 minute rehydration time for the mushrooms which can be done in advance.
- 1⁄2 ounce dried Chinese mushrooms (rehydrated and chopped) or 6 -8 ounces sliced button mushrooms
- 1 lb pork steak
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 bell peppers, cored deseeded,and diced (1 red,1 green, 1 yellow or all 1 color if desired)
- 8 ounces oyster sauce (or more, if desired)
- Rehydrate mushrooms for 20 minutes (put mushrooms in bowl, cover with boiling water) then drain Cut pork into thin strips.
- Heat oil in large pan (or wok).
- Add pork and stir fry quickly for 3-5 minutes or until cooked through.
- Add chopped mushrooms, onions and bell peppers and cook for 5 minutes.
- Add oyster sauce and cook for 2-3 minutes.
- Serve over white rice.
- NOTE-I make this dish without the mushrooms (due to availability issues) and it's great.
- If the pan looks on the dry side at the end of cooking time, I'll add a few more ounces of oyster sauce and stir to heat it through.
- That way, there's plenty of sauce for my rice.
- (I just don't like dry white rice-if you do, feel free to use just the 8 oz of oyster sauce).
- I don't have a wok, so I cook this in my electric frying pan-I've found that if I cover the pan after adding the vegetables and oyster sauce, and lower the heat, there tends to be more sauce, so I can use just the 8 oz.
- Also-you can rehydrate the mushrooms in advance to save on actual prep time when it's time to cook dinner if time is an issue.
- Button mushrooms, sliced, can be substituted for the Chinese mushrooms if desired.
- (or mushrooms can be omitted all together).
Unfortunately, when I made this recipe, I realized that I don't like oyster sauce in such large quantities. I think if I make it again, I'll use 1/2 the oyster sauce and add a bit of water and cornstarch to make more "gravy". I do think that those who know they like a stronger oyster sauce flavor will enjoy this dish.