Servings
Font
Back
Moo Shu Pork
0 from 0 votes

Moo Shu Pork

Traditional Chinese moo shu pork, mù xū ròu, consists of pork, cucumber, egg, mushrooms, seasoned with ginger, garlic, spring onion, soy sauce and rice wine

Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
Servings: 6 people
Calories: 285 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the pork and marinade
  • 1 lb pork tenderloin , thinly sliced
  • 1 tablespoon soy sauce light
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch (or peanut starch)
  • 1 teaspoon sesame oil
  • 2 teaspoons ginger freshly grated
For the eggs
  • 5 egg
  • 1 tablespoon Shaoxing wine
  • ½ teaspoon salt
  • 2 tablespoons corn oil (or peanut oil)
For the rest of the dish
  • 3 tablespoons corn oil (or peanut oil)
  • 3 scallions , chopped
  • 1 dried lily buds also known as gum jum choi or golden needles (optional, small handful
  • 1 cucumber
  • 4 black mushrooms (Judas ears)
  • 1 enoki mushrooms small bunch
  • 3 teaspoons Shaoxing wine (or dry sherry)
  • 3 teaspoons soy sauce light
  • 1½ tablespoon oyster sauce
  • 3 tablespoons chicken broth
  • salt

Instructions

Mushroom preparation
    Cup of Yum
  1. Place the black mushrooms in a large bowl and cover them completely with lukewarm water.
  2. Rehydrate for 20 minutes.
  3. Place the dried lily buds in a large bowl and cover them with water.
  4. Rehydrate for 20 minutes.
  5. Cut and discard the clump at the base of the enoki mushrooms and separate them.
Pork and marinade
  1. First, in a bowl, combine the pork with all the marinade ingredients, cover with plastic wrap and marinate for 30 minutes.
Eggs
  1. In a bowl, beat the eggs with the Shaoxing rice wine and salt.
  2. Heat a wok over high heat then add the oil and heat it.
  3. Just before the oil reaches its smoke point, add the beaten eggs, scramble them quickly and turn off the heat. Set aside.
Rest of the dish
  1. Slice the cucumbers in the diagonal to a thickness of about ½ inch (1 cm), then cut each slice in half lengthwise.
  2. Cut the black mushrooms into large slices.
  3. Heat a wok again over high heat and add the oil.
  4. When the oil begins to smoke, add the pork and sear the meat until lightly browned.
  5. Then add the green onions and stir. Add the sliced ​​cucumbers, the fleur-de-lis cut in half and the black mushrooms.
  6. Sauté for 1 minute over high heat and mix the ingredients well.
  7. Add the enoki mushrooms and sauté for 30 seconds while stirring.
  8. Add Shaoxing wine, light soy sauce, oyster sauce and chicken broth.
  9. Stir together for 40 seconds.
  10. Finally add the cooked eggs, and sauté for 30 seconds before serving.