Moo Shu Pork
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
42 mins
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Servings
6 people
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Calories
285 kcal
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Course
Main Course
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Cuisine
Chinese
Moo Shu Pork
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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
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Ingredients
For the pork and marinade
- 1 lb pork tenderloin , thinly sliced
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch (or peanut starch)
- 1 teaspoon sesame oil
- 2 teaspoons freshly grated ginger
For the eggs
- 5 eggs
- 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 small handful dried lily buds (also known as gum jum choi or golden needles (optional))
- 1 cucumber
- 4 black mushrooms (Judas ears)
- 1 small bunch enoki mushrooms
- 3 teaspoons Shaoxing wine (or dry sherry)
- 3 teaspoons light soy sauce
- 1½ tablespoon oyster sauce
- 3 tablespoons chicken broth
- salt
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Instructions
Mushroom preparation
- Place the black mushrooms in a large bowl and cover them completely with lukewarm water.
- Rehydrate for 20 minutes.
- Place the dried lily buds in a large bowl and cover them with water.
- Rehydrate for 20 minutes.
- Cut and discard the clump at the base of the enoki mushrooms and separate them.
Pork and marinade
- First, in a bowl, combine the pork with all the marinade ingredients, cover with plastic wrap and marinate for 30 minutes.
Eggs
- In a bowl, beat the eggs with the Shaoxing rice wine and salt.
- Heat a wok over high heat then add the oil and heat it.
- 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
- Slice the cucumbers in the diagonal to a thickness of about ½ inch (1 cm), then cut each slice in half lengthwise.
- Cut the black mushrooms into large slices.
- Heat a wok again over high heat and add the oil.
- When the oil begins to smoke, add the pork and sear the meat until lightly browned.
- Then add the green onions and stir. Add the sliced cucumbers, the fleur-de-lis cut in half and the black mushrooms.
- Sauté for 1 minute over high heat and mix the ingredients well.
- Add the enoki mushrooms and sauté for 30 seconds while stirring.
- Add Shaoxing wine, light soy sauce, oyster sauce and chicken broth.
- Stir together for 40 seconds.
- Finally add the cooked eggs, and sauté for 30 seconds before serving.
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