Muxi Pork (Scrambled Egg and Pork Stir-Fry)
A traditional home-style dish from Shanxi, stir-fried with shredded pork, egg, wood ear mushrooms, and sliced dried bamboo shoots. It gets its name from its golden hue, which resembles osmanthus flowers.
Ingredients
Pork, half lean half fat (sliced 0.3 cm thick, then julienned)
100 g
Eggs (cracked into a bowl and beaten)
3
Soaked bamboo shoot tips (root removed, julienned 0.3 cm thick, blanched)
25 g
Soaked wood ear mushrooms (torn into large pieces, blanched)
15 g
Garlic sprouts (cut into 3 cm segments)
25 g
Sweet bean sauce
10 g
Soy sauce
15 g
Rendered pork fat
150 g
Instructions
1
Preparation
Slice the pork into 0.3 cm thick pieces, then cut across the grain into 7 cm long, 0.3 cm thick julienne strips. Remove the roots from the bamboo shoots and cut into 0.3 cm thick julienne strips. Tear the wood ear mushrooms into large pieces. Blanch the bamboo shoots and wood ear mushrooms together in boiling water. Cut the garlic sprouts into 3 cm segments (slice thicker ones in half lengthwise first). Crack the eggs into a bowl and beat well.
2
Scramble the Eggs
Place 80 g of the rendered pork fat in a wok and heat over medium heat until about 60% hot. Pour in the beaten eggs, scramble until cooked through, then transfer to a bowl.
3
Stir-Fry the Pork and Combine
Add the remaining 70 g of rendered pork fat to the wok and heat over medium heat until about 60% hot. Add the pork strips and stir-fry until about 60% cooked, then push them to the side of the wok. Add the sweet bean sauce and stir-fry until fragrant, then mix it together with the pork. Add the soy sauce and stir-fry evenly to combine.
4
Finish and Serve
Immediately add the scrambled eggs, bamboo shoot strips, wood ear mushrooms, and garlic sprouts. Toss briskly a few times, then remove from the wok and serve.
