Moo Shu Pork
Mu Shu Pork, originating in Northern China, goes by many names (mu shu, mu shoo, mu shi, mu xu, and mu xi) and has become one of the most popular dishes on American Chinese restaurant menus. The authentic recipe uses wood ears and daylily blossoms, but the recipe has been modified in countless ways, often excluding these ingredients, which used to be difficult to find (although modern day international markets will often carry both ingredients).
Ingredients
- 9 oz pork loin
- 1/4 cup soy sauce
- 1/4 rice wine
- 1 tsp sesame oil
- 2 tsp corn flour
- 5 shitake mushrooms
- 10 cloud ear mushroom fresh or dried
- 40 pieces daylily
- 1 bird's eye chili pepper (green) roughly chopped
- 4 tbsp vegetable oil
- 3 eggs beaten
- 4 cloves garlic finely chopped
- 2 tbsp ginger finely chopped
- 3 green onion (scallion)
- 1/4 tsp black pepper
- 1/2 cup hoisin sauce
- 12 mandarin pancakes
Instructions
- Cut the pork into pieces the size of a matchstick.
- Put the shredded pork into a large bowl, add one tablespoon of soy sauce, one tablespoon of Chinese wine, one-half a teaspoon of sesame oil, and one teaspoon of corn starch. Toss the pork with the other ingredients until coated. Cover and set aside for 30 minutes.
- If the cloud ears and daylilies are dried, re-hydrate them for 30 minutes in hot water. If they are fresh, rinse them, then squeeze them to remove excess water.
- Cut the cloud ears into narrow strips.
- In a small bowl mix two tablespoons of soy sauce, two tablespoons of rice wine, half a teaspoon of sesame oil, and one teaspoon scorn starch and freshly ground pepper. Set the sauce aside.
- Add 1 tablespoon of oil to a pan, when hot, pour in the eggs and distribute so as to create a thin layer of eggs. When the eggs have just set, remove to a plate and allow to cool. Then cut the eggs into small strips of about 3 inches in length.
- Heat two tablespoons of oil in a hot wok until the oil is shimmering. Add the minced garlic, ginger and sliced chili peppers and stir fry for about one minute. Then add the pork and stir fry for 2 to 3 minutes until the pork is cooked.
- Add the mushrooms, cloud ears, and daylily. Cook for an additional one minute. Then add the sauce from Step X above. Simmer until thickened.
- Wrap mu shu pork in mandarin pancakes and dip in hoisin sauce.
Dipping Sauce:
- Combine hoisin sauce, one tablespoon of soy sauce and one teaspoon water, and stir.
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