Stir-fry Tenderloin Pork and Shitake Mushroom in ginger sauce is one of my favorite childhood comfort food that my mom frequently cooked for us at home.Whenever I see fresh ginger and shitake mushroom available in market,I will grab some and spare for winter season.This hearty comfort food is suitable to consume during winter or cold day.Cooking this dish is no brainier at all.All the seasoning is available in any Chinese kitchen.
2 lbs pork tenderloin,slice thin + 2 tbsp soy sauce +2 tbsp corn flour,mix well
10 pieces,shitake mushroom,soaked until soft and cut
2 stalk scallion,washed and cut 2 inches
3-4 inches ginger,scale skin and julienne
4-5 cloves garlic,peeled and minced
3 tbsp cooking oil
3-4 tbsp corn flour + 5 tbsp cold water
1 tbsp chicken bouillon powder
1 tsp salt
3 tbsp sesame oil
1 cup water or chicken broth
1:Heat wok with oil at high heat.Add in ginger and garlic,fry until fragrant.Toss in shitake mushroom,fry for 10 seconds.Add in chicken broth or water.
2:When the water is bubbly boil,add in pork mixture,chicken bouillon powder,soy sauce and salt.Use a spatula to slowly separate pork mixture from sticking to each others.Cook for 5 minutes or more.Then add in thicken solution:corn flour mixture.
3:Check the seasoning.Drizzle some sesame oil and toss in cut scallion.Dish out the dish.Serve warm with steamed rice.