Moo Shu Pork
Moo Shu Pork has stir fried tender marinated pork strips with julienned vegetables and egg all wrapped in a warm pancake with hoisin sauce. Made in less than 40 minutes!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces pork (julienned thin strips (See Note 1))
- 1 tbsp Shaoxing wine ((or dry sherry))
- 1 tsp cornstarch
- 1 tsp light soy sauce ((or soy sauce))
- 1/2 tsp white pepper
- 3 cloves garlic (minced)
- 1 tbsp ginger ( minced)
- 1 ounce dried black wood ear fungus ((or 8 dried shitake mushrooms))
- 20 dried lily buds ((optional))
- 2 cups green cabbage (cut thin)
- 1 cup carrot (shredded)
- 4 green onions (cut 45° slices)
- 1 cucumber (halved and cut 45° slices (optional))
- 3 eggs beaten lightly
- 2 tbsp oil
- 1/4 cup chicken stock
- 1 tsp cornstarch
- 1 tablespoon oyster sauce
- 1 tsp soy sauce
- 1/2 teaspoon sesame oil
- 8 moo shu pancakes
- 1/2 cup hoisin sauce ((8 tablespoons, 1 per pancake))
- cilantro leaves ((optional))
Instructions
- 1
Rehydrate the wood ears or mushrooms by submerging in hot water for 10 minutes. Whisk together the Sauce ingredients in a bowl and set aide.
- 2
In a bowl add the julienned pork and then add Marinade ingredients. Use you hands or spatula and toss pork in marinade. Set aside.
- 3
Squeeze excess water from rehydrated vegetables. Cut your wood ears or mushrooms and cabbage into thin strips. Add to a bowl with carrot, green onions and cucumber (if using). Set aside.
- 4
Whisk the eggs in a small bowl. Set aside.
- 5
Set your wok over high heat for 2-3 minutes. Add the 1 tablespoon oil and swirl around to coat wok. Add the beaten eggs and swirl to coat bottom of wok, cook 1 minute. Carefully using a spatula, try and flip it over and cook another minute. Remove from wok and cut into thin strips. Set aide.
- 6
Set your wok over high heat for 1 minutes and add remaining 1 tablespoon oil and swirl to coat bottom of wok again. Add the pork and cook until pork is no longer pink and turns white (2-3 minutes). Remove from wok and set aside. Add all the vegetables and stir fry for 8 minutes.
- 7
Stir the Sauce and pour the mixture over the vegetables and add the pork and eggs back to the wok. Stir for 2 minutes for sauce to thicken and coat all.
- 8
Spread a tablespoon of hoisin sauce on each warm pancake and divide filling for 8 total. Top with optional cilantro leaves. Roll up like a burrito and serve.