Muxu Pork
A classic home-style stir-fry of sliced pork and eggs with wood ear mushrooms, daylily buds, and cucumber, known for its vibrant color and savory flavor.
Ingredients
Lean pork (washed and sliced)
150 g
Eggs (cracked into a bowl and beaten with chopsticks)
2
Cucumber (washed, cut diagonally into segments, then laid flat and cut straight into diamond-shaped slices)
50 g
Dried wood ear mushrooms (soaked in warm water for 10 minutes, fully rehydrated, roots trimmed)
5 g
Dried daylily (soaked in warm water for 10 minutes, fully rehydrated, roots trimmed)
5 g
Scallion (washed and shredded)
1
Ginger (washed and shredded)
1
Cooking oil
60 g
Sesame oil
1 tsp
Soy sauce
1 tsp
Cooking wine
2 tsp
Fine salt
1 tsp
Instructions
1
Prepare ingredients
Wash and slice the lean pork; crack the eggs into a bowl and beat them with chopsticks; soak the dried wood ear mushrooms and dried daylily in warm water for 10 minutes until fully rehydrated, then trim the roots; wash the cucumber, cut it diagonally into segments, lay it flat, and cut it into diamond-shaped slices straight down; wash and shred the scallion and ginger.
2
Scramble the eggs
Heat oil in the wok, add the beaten eggs, and scramble them until set, then transfer to a plate. These scrambled eggs are what is known as the 'osmanthus' (muxu).
3
Stir-fry the pork
Heat oil in the wok, add the pork slices and stir-fry. Once the meat turns white, add the shredded scallion and ginger and stir-fry together. When the pork is about 80 percent cooked, add the cooking wine, soy sauce, and salt, stir to combine, then add the wood ear mushrooms, daylily, cucumber, and scrambled egg pieces and stir-fry everything together. Once fully cooked, drizzle with sesame oil and serve.
