Mu Shu Pork
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My favorite Chinese dish of all time... mushrooms, eggs, pork, etc, served with Hoisin and Chinese pancakes.
Ingredients
- Mu Shu
- Wood Ear Fungus (Rehydrated): 1 Oz.
- Cabbage: 8 Oz.
- Pork: 4 Oz.
- Carrots: 2 Oz.
- Celery: 2 Oz.
- Eggs: 2 Each
- Chinese Pancakes: 8 Each
- Sauces and Marinades
- Table Salt: 1 Pinch
- Cornstarch: 1 1/2 TSP
- Water: 1/2 TSP
- Salt: 1/4 TSP
- Hoisin Sauce: 1/4 Cup
- Cooking Oil: 2 TBSP
- Chicken Bouillon/MSG: 1/2 TSP
- Oyster Sauce: 1 TBSP
Instructions
- Preparation for Mu Shu Pork:
- Rehydrate the Wood Ear Fungus in water.
- Shred the cabbage, pork, carrots, and celery into thin strips.
- Beat the eggs in a bowl and set aside.
- Mix cornstarch and slat with water to make a slurry. Add pork and mix well for 20-30 seconds for tenderness.
- Prepare the Chinese pancakes according to package instructions.
- Beat eggs with a bit of salt until foamy, set aside.
- Cooking Mu Shu Pork:
- Heat cooking oil in a wok or large skillet over medium-high heat.
- Stir-fry the pork until cooked through, then remove from the pan.
- Add more oil to the pan and stir-fry the vegetables until tender-crisp.
- Push the vegetables to the side of the pan and pour in the beaten eggs, scrambling until cooked.
- Return the pork to the pan and mix everything together.
- Add salt, chicken bouillon/MSG, oyster sauce, and Hoisin sauce to the pan, stirring well.
- Assembling Mu Shu Pork:
- Serve the Mu Shu Pork mixture in the Chinese pancakes, first giving them a liberal coating of Hoisin sauce, then rolling them up like a burrito.