(Plain cooked white rice, finely shredded cabbage)
Mix the ★ ingredients together.
Cut the root ends off the shimeji mushrooms and shred into small clumps. Cut the king oyster mushrooms into easy to eat pieces.
If the pork pieces are too big, cut up into easy to eat pieces, and rub in the ● ingredients. Coat the pork with flour.
Heat oil in a frying pan and stir-fry the pork. Brown on all sides, remove and set aside on a plate.
Add a little oil to the frying pan and stir-fry the mushrooms over high heat. When the mushrooms are browned and crispy, add the pork back along with the ★ ingredients.
(Wipe the ingredients with a piece of meat or mushroom as shown.)
Shake the frying pan occasionally as you simmer down the sauce quickly. Turn off the heat, adjust the seasoning with salt and pepper, and transfer to a serving plate.
Serve with mayonnaise and black pepper to taste.
You can mix in mayonnaise after turning off the heat in Step 7 if you like.
The shimeji mushrooms and king oyster mushrooms together after removing the root ends weighed about 100 g each.
Please also see Recipe ID: 2179958, my recipe for Nagaimo Yam and Pork Stir Fry.
Story Behind this Recipe
This is a variation on my recipe Nagaimo Yam and Pork Stir Fry (Recipe ID: 2179958). Chopped pork tends to get tough if you stir fry it, so I treated it in a certain way to make it as tender as possible. Make it hearty with a boost of inexpensive mushrooms!
Serve it to small children without the black pepper. If there are burned bits in the pan after taking out the meat (Step 4), wipe with a paper towel before proceeding. If you simmer it for too long at Step 6, the meat will get tough so be careful.