Moo Shu Pork, the Original Recipe (木樨肉)
User Reviews
5
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Prep Time
8 mins
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Cook Time
8 mins
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Total Time
16 mins
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Servings
2
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Calories
371 kcal
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Course
Main Course
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Cuisine
Chinese
Moo Shu Pork, the Original Recipe (木樨肉)
Description
Moo Shu Pork is prepared by slicing pork tenderloin thinly against the grain and marinating it briefly in Shaoxing rice wine. The pork is quickly stir-fried to retain moisture and combined with scrambled eggs cooked separately in the wok. Key distinctive ingredients include rehydrated wood ear mushrooms and lily buds, which soften but maintain slight chewiness, adding a unique textural element. Cucumber slices and scallions contribute mild freshness and crunch. Ginger infuses a light aromatic background, while seasoning with light soy sauce, salt, and a pinch of white pepper creates a gentle umami profile.
The cooking method involves separately frying the eggs, pork, and vegetables before combining, which preserves their textures. The quick stir-fry approach ensures that the pork stays tender and the vegetables retain some bite. Serving this immediately maintains the texture contrasts and avoids sogginess.
This dish pairs well with steamed rice as part of a meal with other savory dishes, making it a practical home-style option. The original recipe notes recommend using pork tenderloin for the best tenderness; if using other cuts, marinating with water and starch to tenderize is suggested. Wood ear mushrooms and lily buds are sold dried and should be soaked in warm water until softened before use.
Ingredients
- 150 g pork tenderloin see note 1
- 1 tablespoon Shaoxing rice wine
- 2½ tablespoon neutral oil divided
- 3 medium egg or 2 large eggs, lightly beaten
- 50 g wood ear mushroom see note 2, 5g dried, rehydrated and torn into small pieces
- 20 trands lily buds see note 3, rehydrated & cut in half crosswise
- 80 g cucumber sliced
- 2 talks scallions finely chopped
- 1 teaspoon ginger minced
- 1 tablespoon soy sauce light
- ¼ teaspoon salt or to taste
- 1 pinch ground white pepper
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
- Marinate pork tenderloin with Shaoxing rice wine to enhance tenderness and flavor before stir-frying.
- Soak dried wood ear mushrooms and lily buds separately in warm water until fully rehydrated and softened for proper texture.
- For less tender pork cuts, tenderize by marinating with water and starch, similar to methods used for shredded pork with garlic sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 371kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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