Global Table Adventure | Recipe: Moo Shu Pork

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!”

Thank you for following our Adventure, where I cook a meal from every country in the world, A-Z! Many smiles to you and your family. Love, Sasha

Comments

Brian Schwartz says:

October 10, 2010 at 9:10 pm

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:
  
  October 12, 2010 at 8:02 am
  
  You are correct! Dried lily buds are available at some Asian markets, but I wanted to keep things pretty available to readers
  
Kay from Toronto says:

October 14, 2010 at 10:44 pm

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.

Selena says:

March 3, 2011 at 9:58 am

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.

Marie-Claude Leroux says:

May 7, 2013 at 8:55 am

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!