Moo Shu Pork, the Original Recipe (木樨肉)

Name: Moo Shu Pork, the Original Recipe (木樨肉)
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Yield: 2 serving
Ingredients: 150 g pork tenderloin; 1 tablespoon Shaoxing rice wine; 2½ tablespoon neutral cooking oil, divided; 3 medium eggs, lightly beaten; 50 g wood ear mushroom (5g in dried form), rehydrated & torn into small pieces; 20 trands lily buds, rehydrated & cut in half crosswise; 80 g cucumber, sliced; 2 talks scallions, finely chopped; 1 teaspoon minced ginger; 1 tablespoon light soy sauce; ¼ teaspoon salt; 1 pinch ground white pepper

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5.0

30 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
16 mins
Servings
2
Calories
371 kcal
Course
Main Course
Cuisine
Chinese

Moo Shu Pork, the Original Recipe (木樨肉)

Iris Warren

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Moo Shu Pork is a quick stir-fry combining tender pork slices, scrambled eggs, earthy mushrooms and refreshing vegetables. This recipe shows you how it’s prepared in the authentic Chinese way.

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Ingredients

Servings

150 g pork tenderloin see note 1
1 tablespoon Shaoxing rice wine
2½ tablespoon neutral cooking oil, divided
3 medium eggs, lightly beaten or 2 large eggs
50 g wood ear mushroom (5g in dried form), rehydrated & torn into small pieces see note 2
20 trands lily buds, rehydrated & cut in half crosswise see note 3
80 g cucumber, sliced
2 talks scallions, finely chopped
1 teaspoon minced ginger
1 tablespoon light soy sauce
¼ teaspoon salt or to taste
1 pinch ground white pepper

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Instructions

Cut the pork against the grain into thin slices (if you find it difficult, put the pork in the freezer for 1-2 hours until semi-frozen then slice). Add Shaoxing rice wine. Mix until fully absorbed.
Heat 1 tablespoon of oil in a wok over high heat until it starts to smoke. Pour in the egg. When the edge is cooked, push to one side to let the uncooked part flow to the centre of the wok. Break the cooked egg into bite-sized pieces with a spatula. Transfer to a plate.
Add another 1 tablespoon of oil to the wok. Stir fry the pork. Transfer to the egg plate as soon as it turns pale (do not overcook).
Pour the remaining ½ tablespoon of oil into the wok. Fry scallions and ginger for 20 sec or so then add wood ear and lily buds. Stir fry for 30 sec then put in cucumber.
Once the cucumber begins to wilt, add the egg and pork. Season with light soy sauce, salt and white pepper. Stir fry for 10 more sec then dish out. Serve immediately.

Notes

Pork tenderloin is recommended for its tenderness. However, you could use other cuts too. In this case, I suggest you marinate it with a mixture of water and starch to tenderise, just like how I do it for Shredded Pork with Garlic Sauce.
Wood ear mushroom (Mu Er/木耳) comes in dried form and needs to be soaked to return to its original size. Place it in plenty of warm water for 10 mins (they expand quite a lot).
Lily buds (Huang Hua/黄花) are also sold in dried form. Soak in warm water for about 30 mins until it becomes soft and lighter in colour.