Moo Shu Pork
A classic Northeastern Chinese home-style dish, stir-fried with shredded pork, eggs, wood ear mushrooms, and cucumber. It features vibrant colors, a smooth, silky texture, and a fresh, savory flavor.
Ingredients
lean pork, cut into 5cm long, 0.3cm wide and 0.3cm thick strips
150 g
eggs, cracked into a bowl and beaten with chopsticks
150 g
dried wood ear mushrooms, soaked in boiling water for 5 minutes, trimmed of roots and torn into chunks
5 g
cucumber, cut diagonally into 2cm long segments then sliced into diamond shapes
to taste
scallion, cut into thin strips
to taste
ginger, cut into thin strips
to taste
salt
5 g
soy sauce
3 g
cooking wine
5 g
cooking oil, divided into two uses
80 g
sesame oil, drizzled in before serving
to taste
Instructions
1
Prep
Cut lean pork into strips measuring 5cm in length, 0.3cm in width and 0.3cm in thickness; crack eggs into a bowl and beat with chopsticks; soak dried wood ear mushrooms in boiling water for 5 minutes, trim off roots and tear into chunks; cut cucumber diagonally into 2cm long segments, then slice into diamond shapes; cut scallion and ginger into thin strips.
2
Stir-fry eggs
Heat a wok over high heat, add cooking oil and heat until hot, then pour in the beaten eggs and scramble until they form irregular small chunks. Transfer the cooked eggs to a plate; this is the mu xu (namesake egg component) of the dish.
3
Stir-fry pork strips
Heat the wok, add the remaining cooking oil and heat until hot. Add the pork strips and stir-fry until the meat turns white, then add the scallion and ginger strips and continue stir-frying. When the pork is 80% cooked, add cooking wine, soy sauce and salt, stir to combine, then add the wood ear mushrooms, cucumber and scrambled eggs. Stir-fry until all ingredients are fully cooked, then drizzle with sesame oil before serving.
