I have pork loin and a bag of dried shitake mushrooms from Costco.

[wildeyed]

My folks are visiting this weekend. What should I make them with these ingredients?

[NMDemDist2]

1. those pork loins are great

i have never used shitake shrooms so i'm no help there :shrug:

[wakemeupwhenitsover]

2. do you want to use them together in the same dish? n/t

[wildeyed]

4. Not necessarily.

Maybe use the mushrooms with a rice dish or in the gravy? I dunno. The pork loin I can manage, but the shitakes were an impulse buy, I have not used them much. Most of the dried mushroom recipes I have call for porcini. Can I sub the shitake?

[fortyfeetunder]

3. something Asian-inspired?

Perhaps a stir fry veggies with the mushrooms and sauce?

[wildeyed]

5. That's a good idea.

Maybe I can do an asian-style glaze on the meat, ginger-honey or something, stir fry on the side. I will think on it.

[demnan]

6. Make sure you have some onions, garlic, ginger and celery

and here's what you do. Soak the mushrooms until soft in warm water, while you're doing it, slice up the pork into thin slices. Marinate the pork in a bit of soy sauce, white wine, a tsp of sugar, a couple tsps of corn starch and some white pepper and asian hot sauce.

Dice up a large onion and slice on the diagonal acouple of stalks of celery. Slice the mushrooms to match the celery in size. Dice up a few cloves of garlic and an inch of fresh ginger. If you have some canned bamboo in the cupboard, drain and add that too.

Stir fry the pork until done (reserve the marinade) then add the vegetables and marinade and cook until sauce thickens and bubbles and vegetables are crunchy but tender.

Fix some good Basmatic or Jasmine rice.