Moo Shu Pork
A bright, flavorful home-style stir-fry prepared by quickly stir-frying sliced pork, eggs, wood ear mushrooms, and other ingredients over high heat.
Ingredients
lean pork (sliced after washing)
150 g
eggs (cracked into a bowl, beaten evenly with chopsticks)
2
cucumber (cut into segments diagonally, laid flat and cut into rhombus slices)
50 g
dried wood ear mushrooms (soaked in warm water for 10 minutes to expand, roots trimmed)
5 g
dried daylily buds (soaked in warm water for 10 minutes to expand, roots trimmed)
5 g
scallion (washed then cut into shreds)
1
ginger (washed then cut into shreds)
1 small
cooking oil
60 g
sesame oil
1 tsp
soy sauce
1 tsp
cooking wine
2 tsp
fine salt
1 tsp
Instructions
1
Prep ingredients
Wash the lean pork and slice it; crack the eggs into a bowl and beat evenly with chopsticks; soak the dried wood ear mushrooms and dried daylily buds in warm water for 10 minutes until expanded, then trim the roots; wash the cucumber, cut into segments diagonally, lay flat and cut into rhombus slices; wash the scallion and ginger, then cut into shreds.
2
Scramble eggs
Add cooking oil to the wok and heat until hot, add the beaten eggs and scramble until crumbly, then set aside on a plate; this forms the osmanthus component of the dish.
3
Stir-fry pork slices
Add cooking oil to the wok and heat until hot, add the pork slices and stir-fry until the meat turns white, then add the shredded scallion and ginger and stir-fry together; when the meat is 80% cooked, add the cooking wine, soy sauce and salt, stir to combine, then add the wood ear mushrooms, daylily buds, cucumber and scrambled egg pieces, and stir-fry together until fully cooked, then drizzle with sesame oil and serve.
