The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / Chinese / Zhurou Chao Mogu (Chinese Pork and Mushroom Stir-Fry)

Zhurou Chao Mogu (Chinese Pork and Mushroom Stir-Fry)

September 25, 2011 By Laura 1 Comment

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email

The minute I saw this recipe in Saveur I knew I was making it.  Mushrooms are one of those foods that John and I, while I was pregnant, would spend silly hours dissecting exactly what our strategy would be if–God forbid!–we had a child who did not like mushrooms.  They seem to be a deal breaker for so many people, whereas having someone in the house who would not eat dishes with mushrooms might be a deal breaker for us!  I fed them to my children constantly, pointing out their deliciousness at every opportunity.

Happily for us, it worked like a charm.  Now there are four of us who think that mushrooms are akin to manna from heaven.

When you hop over to the recipe for this dish, you will notice how pale it is in comparison to my own.  This is for 2 simple reasons: I used Shaoxing wine instead of sherry and I used a superior dark soy sauce instead of light (the recipe did not specify, but as soon as I compared the dishes I knew they must have used light).  I’m not sure what a Chinese person would say to me, but the fact is I much prefer the dark soy sauce.  It has depth and sweetness to balance its saltiness.  I also love the caramelized color it brings to a dish.

This was a big hit with everyone.  I also added crimini mushrooms to go with the shitake–mostly because we all fight over mushrooms.  I think green beans or snow pea pods would also go well in this dish.  I served it over jasmine rice, but any somewhat sticky Asian rice would work.

 

Filed Under: Chinese, mushrooms, pork, stir fry, Uncategorized

« Chunky Quadruple Chocolate Cookies: Baking with Sammy
Maple Oat Cakes: Baking with Sammy and Alex »

Comments

  1. Jerry says

    September 26, 2011 at 3:27 pm

    Its hard to go wrong with stir fried dish over rice when done right. And this right here looks like a winner to me 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Mexican Ramen Bowl
  • Grandma’s Beef and Noodles
  • North Indian Baked Eggs: Review of Seven Spoons
  • Bengali Mahi Mahi with Mustard Seeds
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Ash-e Anar (Persian Pomegranate Soup with Meatballs)
  • Goan Influenced Goat Stew in the Slow Cooker

Copyright © 2008–2023 The Spiced Life