Real-Deal Moo Shu Pork (木犀肉)
User Reviews
5
18 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
2
-
Calories
376 kcal
-
Course
Main Course
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Cuisine
Chinese
Real-Deal Moo Shu Pork (木犀肉)
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Real-Deal Moo Shu Pork features thinly sliced pork tenderloin marinated with Shaoxing wine and seasonings, cooked with rehydrated wood ear mushrooms and optional lily flowers. This stir-fried dish balances savory, lightly tangy sauce with crisp vegetables and tender pork for a distinctive Chinese-style meal.
Description
This Moo Shu Pork starts by soaking dried wood ear mushrooms and optional lily flowers until tender, then slicing pork thinly and marinating it with Shaoxing wine, salt, white pepper, and cornstarch for a light coating. The sauce combines chicken stock, light soy sauce, Chinkiang vinegar, sesame oil, and cornstarch to bind flavors and add a subtle tang.
Cooking involves sautéing beaten eggs, onions or green onions, ginger, pork, and vegetables in peanut or vegetable oil, yielding a tender, sauced stir fry with contrasting textures from the crisp cucumber slices and wood ear mushrooms. The bright sauce and seasoned pork marry well in this layered dish.
Serve with plain rice to balance the salty and slightly sour flavors. Adjust salt in the sauce depending on whether rice accompanies the meal to avoid excess saltiness. Using a generous amount of oil at the start helps prevent sticking without overly greasing the dish.
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Ingredients
Rehydrate
- Wood ear mushrooms black fungus (yields 1 cup after rehydration, dried, a small pinch
- lily flowers Optional, dried, a small handful (yields 1/2 cup after rehydration
Marinade
- 4.5 ounces (130 grams) pork tenderloin (1/4 of a whole tenderloin)
- 2 teaspoons Shaoxing wine
- 1/4 teaspoon salt sea salt
- 1/8 teaspoon white pepper powder
- 1/2 teaspoon cornstarch
Sauce
- 1/4 cup chicken stock
- 1 tablespoon soy sauce light
- 1/2 teaspoon Chinkiang vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt Optional) (*footnote 1, sea salt
- 1 teaspoon cornstarch
Stir fry
- 3 tablespoons peanut oil (or vegetable oil)
- 2 egg beaten
- 1/4 white onion , sliced (or 2 green onions, chopped)
- 1/2 teaspoon ginger , minced
- 1/2 cucumber sliced into diamond shape, seedless
Instructions
- Add dried wood ear mushrooms into a small bowl and hot water to cover. Add dried lily flowers into another small bowl and hot water to cover. Rehydrate for 20 to 30 minutes, or until ingredients turn tender. Check after 10 minutes to make sure the water still covers all the ingredients. If the water gets cold, change to another batch of hot water. Gently rub with hands and rinse to remove the dirt. Remove tough ends of the mushrooms and flowers. Drain and place in a small bowl. It is OK if the ingredients are still a bit wet.
- Slice pork against the grain into bite-sized pieces, as thinly as possible.
- In a small bowl, combine pork, Shaoxing wine, salt, and white pepper. Gently mix by hand so that the seasonings coat the meat evenly without tearing the meat apart. Add cornstarch. Continue to mix with hand until the it forms a thin paste that evenly coats the pork. Marinate for 10 to 15 minutes.
- In another small bowl, combine chicken stock, light soy sauce, Chinkiang vinegar, salt (if using), sesame oil, and cornstarch. Mix well and set aside.
- Heat a wok over high heat until hot. Add 2 tablespoons oil and swirl the wok so that the oil coats the bottom (*footnote 2). When the oil just starts to smoke, spread the pork in the oil. Cook without moving for 20 to 30 seconds, until the bottom side turns golden. Flip and cook until the surface just turns white but the inside is still pink. You don’t want to stir too much here, since it might break the pork pieces. Scoop the pork with a spatula and let the oil drip back into the wok. Transfer pork to a plate.
- You should still have about 1 tablespoon oil in the wok. If not, add more oil.
- Add egg. Cook a few seconds to allow the bottom to set. Stir a few times until the eggs are just cooked. Transfer eggs to the same plate as the pork.
- Add a teaspoon of oil and the onion (or green onion) and ginger. Stir until the herbs become fragrant. Add rehydrated wood ear mushrooms and lily flowers. Stir to mix well with the oil. Swirl in the sauce. Cook until the sauce thickens. Return pork, egg, and cucumber to the wok. Stir to mix everything well. Turn to low heat. Carefully try a piece of pork with a piece of vegetable. Adjust seasoning by sprinkling a bit salt and stir well, if needed. Transfer to a serving plate.
- Serve immediately over steamed rice.
Notes
- Include salt in the sauce when serving with rice; omit salt if serving the dish alone.
- Use enough cooking oil initially to prevent pork from sticking, but additional oil may be unnecessary later.
Nutrition Information
Show Details
Serving
266g
Calories
376kcal
(19%)
Carbohydrates
9.6g
(3%)
Protein
23.8g
(48%)
Fat
27.1g
(42%)
Saturated Fat
5.6g
(28%)
Cholesterol
211mg
(70%)
Sodium
691mg
(29%)
Potassium
490mg
(10%)
Fiber
0.8g
(3%)
Sugar
3.8g
(8%)
Vitamin A
300IU
(6%)
Vitamin C
4.1mg
(5%)
Calcium
50mg
(5%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 266g | |
| Calories | 376kcal | 19% |
| Carbohydrates | 9.6g | 3% |
| Protein | 23.8g | 48% |
| Fat | 27.1g | 42% |
| Saturated Fat | 5.6g | 28% |
| Cholesterol | 211mg | 70% |
| Sodium | 691mg | 29% |
| Potassium | 490mg | 10% |
| Fiber | 0.8g | 3% |
| Sugar | 3.8g | 8% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 50mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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