Comments on: Pork and Mushroom Stir Fry

By: Elaine

Elaine — Mon, 16 Mar 2026 05:42:49 +0000

In reply to Lizz. Yesss, the chicken swap is chef’s kiss! So glad you loved it. can’t wait for your next kitchen win

By: Lizz

Lizz — Fri, 13 Mar 2026 03:12:22 +0000

Elaine, I made this with chicken instead of pork. It was delicious!!! Thank you for sharing how to create authentic food from China! Will definitely cook this again!

By: Elaine

Elaine — Tue, 03 Mar 2026 06:00:24 +0000

In reply to Wendy. Yes, grasping and squeezing the meat slices with your hands，this is called velveting.

By: Wendy

Wendy — Sun, 01 Mar 2026 18:11:26 +0000

In step 2, what do you mean by “Grasp the pork slice for 2-3 minutes until all the juice is well absorbed…” do you mean marinate them for 2 – 3 minutes?

By: Elaine

Elaine — Wed, 29 Oct 2025 03:31:51 +0000

In reply to Debra. Just like my taste, haha

By: Debra

Debra — Sat, 25 Oct 2025 00:42:56 +0000

I used pork tenderloin. Easy and tastes great. Like that it has good flavor without adding heat to the dish.

By: Elaine

Elaine — Sun, 27 Apr 2025 01:55:36 +0000

In reply to LaurieB. Lovely idea of turning it into a spicy version. Drop me a note about the taste after you tried.

By: LaurieB

LaurieB — Fri, 25 Apr 2025 00:47:42 +0000

Very yummy. I used pork loin and marinated it overnight. It was so tender. I’m definitely going for a spicy version next time.

By: Wendy

Wendy — Fri, 31 Jan 2025 08:06:18 +0000

Made this with regular mushrooms instead of shitake and the flavor was just as amazing. Will definitely make again!