Recipe: Perfect Pork stew with mushroom and nut

Pork stew with mushroom and nut. Prepare your ingredients as below and also your pork, don 't forget that. Trim mushrooms and cut into slices. Pork and Mushroom Stew with Dumplings.

This easy pork chop recipe was adapted from this Pork Chops with Dijon Herb Sauce. Googled these ingredients and found this recipe. Pata Tim is a delicious pork stew with mushroom and bok choy. You can cook Pork stew with mushroom and nut using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pork stew with mushroom and nut

1. You need 3 teaspoon of sugar.
2. Prepare 1 tablespoon of oyster sauce.
3. Prepare 2 tablespoon of fish sauce.
4. Prepare 1 tablespoon of sweet soy sauce.
5. You need of Garlic.
6. You need of Mushroom.
7. It's of Yellow cucumber.
8. Prepare of Nut.
9. Prepare of Big chili.
10. It's of Pork meat or chicken will do too.

It has a mild sweet sauce and is perfect when cooked as tender as possible. This dish makes use of pork leg, which is referred to as pata in the Philippines. It can be considered as a Filipino-Chinese dish. Serve these tender, juicy pork chops in an easy mushroom sauce over hot cooked rice.

Pork stew with mushroom and nut step by step

1. Prepare your ingredients as below and also your pork,don’t forget that.You can try with chicken meat too..
2. Heat your wok or cooking pot and cooking oil,immediately add in your garlic no need wait until the oil hot then add in sugar.we want it caramelize together with garlic then add in your pork. Fry about 10minute with low heat(always check Incase it turn burn,add bit of water here and there). After that add in about bowl of water then add in your cucumber and nut.And sauces and leave it about another 10minutes with medium low heat..
3. Then add in your mushroom and big chili.leave it for about 5-6minutes with high heat and keep mixed it until you satisfy with the concentration of the gravy.we don’t want the mushroom get too soft.and ready to serve..

Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook. MORE+ LESS Meanwhile, place cornstarch in small bowl. Gradually stir in broth and sherry with whisk until smooth. Stir broth mixture into mushroom mixture, scraping to.

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