Moo Shu Pork
This moo shu pork recipe isn't your typical Chinese takeout fare. You may be surprised to know that moo shu pork is actually a home-style dish in China that is served without any pancakes. Try this authentic Chinese recipe at home!
- Prep time
- 50 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 pound pork ((225g, thinly sliced))
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine ((or dry sherry))
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 slice ginger ((minced))
- 3 eggs
- 1 teaspoon Shaoxing wine ((or dry sherry))
- 1/4 teaspoon salt
- 1 tablespoon oil
- 2 tablespoons oil
- 2 scallions ((chopped))
- 1 cucumber ((halved, deseeded, then cut on a 45-degree angle))
- 1 cup rehydrated black wood ears ((washed and drained))
- 2 teaspoons Shaoxing wine ((or dry sherry))
- 2 teaspoons light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons water
- Salt ((to taste))
Instructions
- 1
First, combine the pork with the marinade ingredients and set aside for 20-30 minutes.
- 2
Then cook the eggs. Whisk together the eggs with the rice wine and salt. Heat 1 tablespoon of oil in a wok over high heat. Add the beaten eggs, scramble, and turn off the heat. Dish out the cooked eggs and set aside.
- 3
Heat the wok over high heat once again, and add 2 tablespoons of oil. When the oil starts to smoke, add the pork and sear the meat until lightly browned. Then add the chopped scallion and stir.
- 4
Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients. Now it’s time to add the Shaoxing wine, light soy sauce, oyster sauce and water.
- 5
Stir fry everything well for an additional 30 seconds. Finally add the cooked eggs, stir-fry for another 30 seconds, and serve!