Moo Shu Pork
Category: Dinner
Prep time : 30 min
Cook time : 15 min
Total time : 45 min
Makes: 6 Servings
Scale recipe by: ×
8 oz pork tenderloin (fillet)
1/2 tsp sugar
2 1/2 Tbsp light soy sauce
2 tsp rice wine or dry sherry/sake
1 Tbsp cornstarch
1/2 oz dried 'cloud/wood ear' fungus, soaked
6 small dried Chinese black mushrooms, soaked
1 oz canned button mushrooms or campignons
2-3 fresh oyster mushrooms1 1/2 oz canned bamboo shoots
3 green onions
3 slices fresh ginger
3 large eggs
1 tsp salt
3 Tbsp vegetable oil
3/4 tsp crushed garlic
1/2 cup chicken stock
1/2 tsp seasame oil
Cut the pork into small cubes. Place in a dish and add the sugar, 1/2 tablespoon soy sauce, and half the wine and cornstarch. Mix well and let stand for 20 minutes.
Drain the fungus and cut into narrow shreds or small squares. Drain the black mushrooms, remove the stems, and cut the caps into quarters. Drain the button mushrooms or champignons and cut in half. Slice the oyster mushrooms. Drain the bamboo shoots and cut into thin slices. Trim the green onions and cut into 3 cm lengths. Shred the ginger.
Beat the eggs with half the salt. Heat 1 tablespoon of the oil in a wok. Pour in the beaten eggs and cook over medium heat. Transfer to a plate.
Wipe out the wok and add the remaining oil. Stir-fry the pork until it changes color, then remove with a slotted spoon. Add the mushrooms, bamboo shoots, green onions, ginger, and garlic and stir-fry over high heat for 3 minutes. Add the remaining soy sauce, wine, and salt. Stir the remaining cornstarch into the stock, pour into the wok, and stir over high heat until the mixture thickens and the ingredients hold together. Stir in the egg and sprinkle with the seasame oil.
Drain the fungus and cut into narrow shreds or small squares. Drain the black mushrooms, remove the stems, and cut the caps into quarters. Drain the button mushrooms or champignons and cut in half. Slice the oyster mushrooms. Drain the bamboo shoots and cut into thin slices. Trim the green onions and cut into 3 cm lengths. Shred the ginger.
Beat the eggs with half the salt. Heat 1 tablespoon of the oil in a wok. Pour in the beaten eggs and cook over medium heat. Transfer to a plate.
Wipe out the wok and add the remaining oil. Stir-fry the pork until it changes color, then remove with a slotted spoon. Add the mushrooms, bamboo shoots, green onions, ginger, and garlic and stir-fry over high heat for 3 minutes. Add the remaining soy sauce, wine, and salt. Stir the remaining cornstarch into the stock, pour into the wok, and stir over high heat until the mixture thickens and the ingredients hold together. Stir in the egg and sprinkle with the seasame oil.
Optional: add zucchini
Asia: The Beautiful Cookbook
Submitted by Jessica on 2018-08-20