1/8 cup cornstarch
1 Tbsp soy sauce
1 Tbsp oyster sauce
2 Tbsp oyster sauce
2 Tbsp sugar
3 cloves garlic, minced
3 green onions, thinly sliced (plus one more for garnish)
1 pint sliced chinese cabbage
1 1/2 cups sliced wood ear mushrooms
1 cup bamboo shoot strips
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!”
| Servings | Prep Time |
| 2-4 people | 20 minutes |
| Cook Time | Passive Time |
| 10 minutes | 30 minutes |
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However you spell it, Moo Shu (mu shoo, mu shu, etc) Pork is great Chinese food. Simple and quick, you’ll make this recipe over and over again.
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- 3/4 lb pork shoulder , sliced thinly across the grain
- 3 Tbsp shao hsing rice wine (Shaohsing) - OR -
- sherry
- 1/8 cup cornstarch
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp shao hsing rice wine (Shaosing)
- 2 Tbsp oyster sauce
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1 tsp ginger root (minced or grated)
- 3 cloves garlic , minced
- 4 green onions , thinly sliced (one for garnish)
- 1 pint shiitake mushrooms , stems removed and sliced thinly
- 1 pint napa cabbage , sliced
- 1 1/2 cups wood ear mushrooms , sliced
- 1 cup bamboo shoots (strips)
- 3 eggs , scrambled
- In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce. Toss to combine and let marinate about 30 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. Then sliced wood-ear mushrooms. Then shittake mushroom. Then 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, garnish with more sliced green onion and enjoy!
If you don't have the Shaohsing rice wine, sherry may be substituted - preferably dry.
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