A Northern Chinese dish known as moo shu pork is a seasoned meat and vegetable stir-fry that is also an integral part of American-Chinese cuisine. Traditionally, slices of pork tenderloin, cucumbers, and scrambled eggs are stir-fried in peanut or sesame oil after which day lily buds and thinly sliced wood ear and enokitake mushrooms are added to the pan.
Chinese Moo Shu Pork (木须肉 – Mù xū ròu)
Course: SidesCuisine: ChineseDifficulty: Medium2
servings15
minutes20
minutes300
kcal35
minutesA Northern Chinese dish known as moo shu pork is a seasoned meat and vegetable stir-fry that is also an integral part of American-Chinese cuisine. Traditionally, slices of pork tenderloin, cucumbers, and scrambled eggs are stir-fried in peanut or sesame oil after which day lily buds and thinly sliced wood ear and enokitake mushrooms are added to the pan.
Ingredients
180g of lean pork, e.g. loin
3 medium eggs, beaten150 bamboo shoots, drained
15 – 18g wood ear mushrooms, soak in warm water
A quarter of cucumber, sliced
2 cloves of garlic, finely chopped
2 Tbsp cooking oil
1 Tbsp Lee Kum Kee Premium Light Soy SauceLee Kum Kee Pure Sesame Oil for drizzling
- Marinade:
1 Tbsp Lee Kum Kee Premium Light Soy Sauce1 Tbsp of water
1 Tbsp cornflour
Directions
- Mix the pork slices with the marinade and leave for 15 minutes.
- Heat half of oil over medium high heat. Pour in the egg and spread it out, leave it to set for about few seconds, then stir and scramble into bite-size pieces. When the egg is slightly brown on the bottom, take it out.
- Heat the remaining oil till very hot, add the pork. Stir-fry till lightly browned and push them to one side of the wok.
- Add garlic and give it a quick stir till fragrant. Add vegetables and stir-fry for 2 minutes then mix in the pork.
- Add Light Soy Sauce to taste. Cook till hot, add a splash of water if it becomes too dry.
- Add the scrambled egg, mix well and drizzle with some Pure Sesame Oil before serving.
