Mu Xu Rou (Stir-Fried Shredded Pork with Eggs and Vegetables)

Name: Mu Xu Rou (Stir-Fried Shredded Pork with Eggs and Vegetables)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 150 g pork (lean and fat, shredded); 150 g eggs (beaten); 50 g dried wood ear mushrooms (rehydrated, cleaned, roots removed, blanched); 50 g dried daylily (rehydrated, cleaned, roots removed, blanched); 100 g spinach; 50 g cooked lard; 50 g scallion-ginger oil; 30 g soy sauce; 15 g sweet bean sauce; 3 g salt

Stir-fried Muxi Pork, a Zhejiang specialty, features vibrant colors, fresh flavor, and a crisp yet tender texture. Suitable for all seasons.

25 min

Easy

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Mu Xu Rou (Stir-Fried Shredded Pork with Eggs and Vegetables)

Ingredients

pork (lean and fat, shredded) 150 g

eggs (beaten) 150 g

dried wood ear mushrooms (rehydrated, cleaned, roots removed, blanched) 50 g

dried daylily (rehydrated, cleaned, roots removed, blanched) 50 g

spinach 100 g

cooked lard 50 g

scallion-ginger oil 50 g

soy sauce 30 g

sweet bean sauce 15 g

salt 3 g

Instructions

Step 1

Cut the pork into shreds. Wash the wood ear mushrooms and daylily to remove any grit, trim off the tough ends, blanch briefly in boiling water, then remove and drain. Crack the eggs into a bowl and beat until smooth.

Step 2

Heat the scallion-ginger oil in a wok over medium heat until it reaches about 60% hot. Pour in the beaten eggs, scramble until just cooked, then remove and set aside. Return the wok to the heat, add the cooked lard, and bring it up to 60% hot again. Add the pork shreds and stir-fry until they are about 60% cooked, then push them to the side of the wok. Add the sweet bean sauce to the center, cook it through briefly, then toss together with the pork. Stir in the soy sauce to coat evenly, return the cooked eggs to the wok along with the daylily, spinach, and wood ear mushrooms. Toss everything together a few times and serve immediately.