Chinese🥩 Meat

Moo Shu Pork

Name: Moo Shu Pork
Total time: 40 min
Cuisine: Chinese
Ingredients: ~400 g pork loin; ½ tsp salt; ¼ tsp ground white pepper; 1 tsp dark soy sauce; ¼ tsp baking soda; 1½ tsp cooking wine; 8 g wood ear mushrooms; ~30 g daylily flowers; ~1 carrot; ~1 cucumber; ~3 cloves garlic; 3 eggs; ~4 tbsp oil; 1 tbsp soy sauce; ~1½ tsp sesame oil

⏱ 40 min

A simple, healthy, and delicious stir-fry featuring pork, wood ear mushrooms, daylily flowers, eggs, and fresh vegetables with rich textures and complex flavors. A classic authentic Chinese home-style dish.

Adapted from a video by Souped Up Recipes

BETTER THAN TAKEOUT - Moo Shu Pork Recipe

Watch on YouTube

Ingredients

pork loin~400 gest.
salt½ tsp
ground white pepper¼ tsp
dark soy sauce1 tsp
baking soda¼ tsp
cooking wineShaoxing wine or rice wine may be used as substitutes; dry sherry is also acceptable1½ tsp
wood ear mushroomsdried, soak for 20 minutes until soft8 g
daylily flowersdried, soak until soft~30 gest.
carrot~1est.
cucumber~1est.

Steps

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1
Soak the dried wood ear mushrooms in warm water for 20 minutes until soft. Similarly soak the daylily flowers until soft. The mushrooms will increase substantially in volume.
2
Slice the pork loin into thin slabs, then stack and julienne into thin strips.
3
Marinate the pork with salt, ground white pepper, dark soy sauce, baking soda, and cooking wine. Mix thoroughly and let sit for 10 minutes to allow the baking soda to tenderize the meat.
4
Heat a pot of water over medium heat until boiling (about 10 minutes). Meanwhile, tear the soaked wood ear mushrooms into bite-sized pieces, halve the daylily flowers, slice the carrots and cucumber thinly, and slice the garlic.
5
Add a generous amount of oil to the boiling water. Add the wood ear mushrooms, daylily flowers, and carrot slices, and blanch for 25 seconds. The oil coats the vegetables to retain their vibrant color. Drain and set aside, keeping cucumber slices separate.
6
Crack three medium-sized eggs into a bowl and whisk well until thoroughly combined.
7
Heat a wok over high heat until slightly smoking. Add a generous drizzle of oil and swirl to coat. Pour in the egg, wait 10 seconds for it to set, then break it into bite-sized pieces. Remove and set aside.
8
Reheat the wok over high heat and add more oil. Add the marinated pork and sear for 1 minute. Gently loosen the meat strips so they don't tangle, then continue stirring for 2 minutes until the pork is cooked through.
9
Add the sliced garlic and stir until fragrant, about 20 seconds.
10
Add the blanched wood ear mushrooms, daylily flowers, carrots, and cucumber slices. Toss quickly to combine for 1 to 2 minutes.
11
Pour soy sauce along the side of the wok to create a sizzling sound, which means the soy sauce is caramelizing and developing complex flavors.
12
Return the scrambled eggs to the wok, drizzle with a touch of sesame oil, and give everything a final toss to combine. Serve.

Moo Shu Pork

Ingredients

Steps

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