make Moo Shu pork at home
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This is a famous North Chinese cup, served with mandarin pancakes and hoisin sauce. For more information, check out my feature ” Much Ado on Mu Shu “.
What you need
1/2 kilo pork tenderloin Marinade: 3 tablespoons water 3 tablespoons chicken broth (low sodium) 1 tablespoon soy sauce 2 teaspoons Shao-Hsingi wine (or dry sherry) 1/2 teaspoon salt 1/2 teaspoon sesame oil 1 teaspoon cornstarch Other: 4 dried black mushrooms 4 tablespoons dried cloud ears (or wooden ears) 2 tablespoons dried lily buds 1/2 cup canned bamboo shoots 2 green onions 2 slices ginger 2 eggs 1/2 teaspoon salt 6 tablespoons oil for frying or 1 teaspoon sesame oil if needed
How to make it
1. Cut the pork into thin strips. Add marinade ingredients, adding cornstarch last. Marinate the pork for 30 minutes.
2. Mix the sauce ingredients, adding the cornstarch. Set aside.
3. Place the dried mushrooms, cloud ears or wood ears and flower buds in separate pods and marinate for about 30 minutes. Avoid excess water. Remove hard tips from stems of black mushrooms and flower buds.
Cut into thin strips.
4. Rinse the bamboo net under warm running water to remove all the tinnas flavour. Drain and cut into thin strips. Clean the green onion and cut into thirds. Cut the ginger into thin strips.
5. Moderately beat the eggs with salt.
6. Heat wok over medium-high heat. Add 2 tablespoons oil, swirling along the sides. When the oil is hot, add the beaten eggs and beat until quite firm. Remove the eggs from the water. Clean the wok.
7. Add 2 tablespoons of oil. When the oil is hot, add the ginger and fry until aromatic (about 30 seconds). Stir-fry until the pork changes color and is almost cooked. Remove from the wok.
8. Add 2 tablespoons oil. When the oil is hot, add the wooden ears, flower buds and mushrooms. Stir-fry for about 1 minute. Push up sides. Quickly return to the sauce pan and add the wok in the center, stirring quickly to thicken. Add the second pork and the beaten egg back to the pan. Stir in green onions. Stir everything together. Taste and add extra seasoning if desired. Remove from heat and stir in sesame oil.
Serve: serve with mandarin crepes and hoisin sauce. Place the pancake on a plate and brush with hoisin sauce . Top with meat mixture and pancake. * Instead of stir-frying the green onion, if you like, you can add it to the meat mixture.
Variations:
Instead of stir-frying, cook the pork.
Serve my pork over pork rice.
More Chinese pork recipes
Nutritional guidelines (per serving) Calories 187 Total fat 8 g Saturated fat 3 g Saturated fat 3 g Cholesterol 102 mg Sodium 339 mg Carbohydrates 14 g Fiber 2 g Protein 15 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
