50 grams of white shimeji mushroom, ends trimmed, breaking them up to one by one
2 spring onions, sliced
1 tablespoon of light soy sauce
2 teaspoons mushroom soy sauce
Salt, to taste
A pinch of white pepper
2 tablespoons of toasted cashew nuts
2 cloves of garlic, minced
6 baby corn, cut into diagonal slices
3 tablespoons of sunflower oil
2 tablespoons of vegetable oil
2 teaspoons of sesame oil
Prep Time: 5min | Cook Time: 40min
Heat the sunflower oil in a wok. Add the pork, garlic, and the mushroom soy sauce. Stir-fry for 15 – 20 minutes. Add the U.S. Straight Cut Potatoes and fry until the potatoes are cooked.
Heat the vegetable oil in a large skillet. Add in the carrots, cabbage, celery, mushroom, and spring onions. Add the sesame oil to the pan. Add the remaining ingredients and stir-fry for 8-10 minutes. Add the pork and potatoes to the pan, occasionally stirring gently. Stir-fry for 5-7 minutes. Remove from the heat. Salt to taste and sprinkle some spring onions. Serve hot!
Be the first to review this recipe by clicking the button below