Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
15 Mins
Total Time:
35 Mins
Moo Shu Pork is a common and distinctive traditional dish, belonging to the Lu Cuisine, one of the Eight Great Cuisines of China. The charm of Mu Shu Pork lies in its unique preparation technique and rich layers of flavors. The savory aroma of pork, the tender smoothness of eggs, and the crisp tenderness of wood ear mushrooms create a delightful experience for every bite.
Ingredients
Adjust Servings
- Sauce:
Instructions
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In a pot, bring the water to a boil. Boil the wood ear mushrooms for 3 minutes. Drain the wood ear mushrooms and transfer them to a bowl.
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Using the same pot, boil the lily flowers for 3 minutes. Once cooked, drain the lily flowers and move them to a bowl.
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In a small bowl, combine the sauce ingredients. Mix well and set aside.
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Heat 1 tablespoon (13g) of vegetable oil in a skillet over medium-high heat. Pour in the beaten eggs and scramble them until cooked. Remove the eggs from the skillet and set them aside.
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In the same skillet , add 2 tablespoons (26g) of oil. Add the pork slices to the skillet and stir-fry until the pork is fully cooked and no longer pink. Remove the pork from the skillet and set it aside.
-
Reserve the excess oil in the skillet. Add garlic and ginger, stir-fry for about 20 seconds until fragrant. Add cucumber and carrot, stir-fry for a while until the vegetables slightly soften.
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Put the boiled wood ear mushrooms and lily flowers into the skillet. Return the pork and scrambled eggs to the skillet. Pour the sauce over the ingredients, stir-fry for 1 minute to blend the flavors. Add the green onions, quickly stir for a few seconds, and mix evenly.
-
Place the Moo Shu Pork on a plate and enjoy it with steamed rice while hot.
Notes
You can spread a thin layer of hoisin sauce on a flour tortilla. Then place a spoonful of the Moo Shu Pork in the center of the flour tortilla. Fold the sides over the filling and then fold up the bottom to enclose the filling, similar to a burrito.