Recipe: Moo Shu Pork

Serves 2-4
However you spell it, Moo Shu (mu sh00, mu shu, etc) Pork is great Chinese food. Simple and quick, you’ll make this recipe over and over again.
Ingredients:

3/4 lb pork shoulder, sliced thinly across the grain
For the marinade:

3 Tbsp Shaohsing rice wine
1/8 cup cornstarch
1 Tbsp soy sauce
1 Tbsp oyster sauce
For the sauce:

1 Tbsp Shaohsing rice wine
2 Tbsp oyster sauce
3 Tbsp soy sauce
2 Tbsp sugar
For the stir-fry
1 tsp minced ginger
3 cloves garlic, minced
3 green onions, thinly sliced (plus one more for garnish)
1 pint shittake mushrooms, stems removed and sliced thinly
1 pint sliced chinese cabbage
1 1/2 cups sliced wood ear mushrooms
1 cup bamboo shoot strips
3 eggs scrambled
Method:

In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce.

Toss to combine and let marinate about thirty minutes.

Meanwhile, scramble two eggs and set aside. Assemble sauce ingredients.

Next, cut and assemble all your ingredients so that you can add them quickly to the pan.

Heat a wok over medium-high heat.  Add oil, garlic, and ginger. When fragrant…

… add scallions. Keep your spoon tossing the ingredients around. The key to stir-fry is to keep things moving!

Then add the pork. Cook until lightly browned.

Add bamboo shoots.

Sliced wood-ear mushrooms…

Shittake mushrooms…

Chinese cabbage…

Keep tossing everything, until everything cooks down.

Add the scrambled egg and half the sauce.  Cook until heated through.

Give it a taste and add the rest of the sauce if you think it needs more flavor. If not, you’re done!

Garnish with more sliced green onion.

Eat with Chinese Pancakes and a smile!

Inspired by Epicurious’ Around the World in 80 Dishes hosted by the Culinary Institute of America. That school is “Yum!”

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Comments

  1. You’re making me hungry. I believe (but don’t know for sure) that in northern China they use day lily buds instead of cabbage. (You can’t just go out and pick lilies in the back yard since some lilies are poisonous.)

    • globaltable says:

      You are correct! Dried lily buds are available at some Asian markets, but I wanted to keep things pretty available to readers

  2. Kay from Toronto says:

    Quite frankly, I usually hate recipes with so many ingredients, but Moo Shu pork is worth it!! Even the teenage nephew will do all the chopping and prep so he can have it when he’s here. The recipe I use is very similar. I’ve never put bamboo shoots in mine — I will next time.

  3. I made this last week (had to substitute Western ingredients for the rice wine, wood ear mushrooms, and bamboo shoots, thanks to my lame grocery store) and I just used flour tortillas because I was lazy. Soooo delicious! Thanks for the recipe! Next time I’ll make a trek to the Asian market first. :)

  4. Our family is virtually exploring China, and we made and enjoyed this dish, along with the pancakes, over the weekend. Thanks for the great recipes, and the easy to follow instructions!

  5. Andrea and Cassidy says:

    We are using your blog to cook our way around the world while we learn about different countries in our homeschool this year. We had our Chinese feast last night. The kids loved chopping, prepping and cooking all three recipes. Thank You for such a wonderful blog and for the amazing recipes. Keep them coming!

Trackbacks

  1. [...] Chinese Pancakes are quick and easy to make. And wonderful for eating with stir-fries. The key to obtaining the characteristic chewy texture is to use boiling water. Make sure you use a healthy dose of salt to flavor the dough. Serve with Moo Shu Pork. [...]

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