Kikkoman (yes, the makers of soy sauce), have a nice selection of recipes, some of which they feature in their monthly newsletter. Since I’m a great fan of mushrooms in any shape, size or form, the following recipe alerted my taste buds:

 

Mixed Mushroom Stir-Fry

½ C Kikkoman Stir-Fry Sauce

2 TBS dry sherry

¼ LB ground pork

2 TBS vegetable oil

1 tsp. minced fresh ginger root

1 large clove garlic, minced

1 large onion, thinly sliced

1 large red bell pepper, cut into ¼” thick strips

1 large green bell pepper, cut into ¼” thick strips

½ LB fresh Portobello mushrooms, cut into ¼” thick slices

¼ LB fresh button mushrooms, cut into ¼” thick slices

 Hot cooked rice

 

Combine stir-fry sauce and sherry. Heat a wok or large skillet over medium-high heat. Add pork and stir-fry one minute; remove. Heat oil in same pan over high heat; add ginger, garlic, onion and bell peppers; stir-fry two minutes. Add both mushrooms; stir-fry two minutes longer. Add stir-fry sauce mixture; cook, stirring, only until meat and vegetables are coated with sauce. Serve over rice.

 

Yet another stir-fry variation I can try.