Moo Shu Pork

Moo shu pork(also spelled mù xū ròu, moo shi pork, mu shuor mu xu pork) is a dish of Northern Chinese origin, possibly originating from Shandong. It is believed to have first appeared on the menus of Chinese restaurants in the New York and Washington D.C. in the late 1960s, and has since then become a staple of American Chinese cuisine.

In its traditional Chinese version, moo shu pork (木须肉/ mùxūròu) consists of sliced pork tenderloin, cucumber, and scrambled eggs, stir fried in sesame or peanut together with bite-sized cuttings of wood ear mushroom (black fungus) and dried lily buds. The dish is seasoned with minced ginger and garlic, scallions, soy sauce and rice cooking wine. (Source)

In the US it is hard to get dried lily buds and wood ear fungus. As a result, the Chinese-Americanized version substitutes them withChinese cabbage, shredded carrots and shiitake mushrooms.

Ingredients:

• 1/4 cup hoisin sauce, plus more for serving
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon Shaoxing rice wine
• 2 cloves garlic, minced
• Freshly ground black pepper
• 1/2 pound pork tenderloin, trimmed and cut into thin strips
• 1 tablespoons vegetable oil
• 1 teaspoon toasted sesame oil
• 2 large eggs
• 8 ounces Shiitake or Oyster mushrooms, stemmed and sliced
• 2 carrots, shredded
• 3 cups Napa (Chinese) cabbage, cored and very thinly sliced or shredded on mandolin or box grater, or buy a sack of pre-shredded slaw mix
• 4 scallions, thinly sliced (green parts only)
• for serving: Mandarin Pancake, flour tortillas, Bibb lettuce leaves, or steamed rice

Preparation:

Whisk the hoisin sauce, soy sauce, oyster sauce, rice wine, garlic and 1/2 teaspoon freshly ground black pepper in a large bowl. Reserve 3 tablespoons of marinade then add the pork and marinate 10 minutes.

Heat 1 teaspoon vegetable oil in a wok or large skillet over high heat. Add a small pinch of sea salt in eggs and then whisk well. Scrambled eggs until set and transfer to a plate; wipe wok clean.

Heat sesame oil in the wok. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate.

Add 3 to 4 tablespoons water to the wok, then pour the pan juices over the pork on the plate.

Add the remaining vegetable oil to the wok; when hot, add the mushrooms, carrots and stir-fry, about 2 minutes.

Add the cabbage and cook until wilted, about 3 minutes.

Add the pork, eggs, the reserved marinade and half of the green onions; stir-fry 2 more minutes. Sprinkle with the remaining green onions.

Serve the stir-fry in the Mandarin Pancake, flour tortilla or Bibb lettuce leaves, alternatively over rice with more hoisin sauce on the side.

Cooks’ Note: This Moo Shu pork recipe can also be turned into ashrimp, beef or chicken recipe if you replace pork with the meat or seafood of your choice.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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