Chinese cuisine

Easy

Moo Shu Pork – Traditional Version

Name: Moo Shu Pork – Traditional Version
Prep time: 1 hr 20 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Chinese-Shandong
Ingredients: 7 oz. Pork Tenderloin; 0.25 cup Black Fungus; 0.25 cup Daylily; 3 Large Egg; 1 tbsp. Cucumber; 0.5 tsp. Salt [Marinade]; 1 Large Egg White [Marinade]; 1 tsp. Rice Wine [Marinade]; 1 tsp. Starch [Marinade]; 1 tsp. Smashed Garlic; 1 tsp. Green onion; 0.5 tsp. Salt; 0.5 tsp. White Pepper; 1 tsp. Cooking Wine

Chef John Zhang

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Traditionally, Moo Shu Pork is made with slices of pork tenderloin, day lily, cucumbers, thinly sliced wood ear mushroom, and scrambled eggs stir-fried in peanut or sesame oil. It is a very common home-cooked dish in China. It has a refreshing taste and is really easy to make.

Recipe

PRE TIME: 1 hr 20 min

COOKING TIME: 0

TOTAL TIME: 1 hr 20 min

2 SERVING

Ingredients:

7 oz. Pork Tenderloin
0.25 cup Black Fungus
0.25 cup Daylily
3 Large Egg
1 tbsp. Cucumber
0.5 tsp. Salt [Marinade]
1 Large Egg White [Marinade]
1 tsp. Rice Wine [Marinade]
1 tsp. Starch [Marinade]
1 tsp. Smashed Garlic
1 tsp. Green onion
0.5 tsp. Salt
0.5 tsp. White Pepper
1 tsp. Cooking Wine

Directions:

Step 1

Thinly slice the pork tenderloin. In a mixing bowl, add the pork and all marinade ingredients together. Mix well and set aside.

Step 2

In a medium bowl, put black fungus (wood ear mushrooms) and Daylily in water and soak thoroughly. Slice cucumbers.

Step 3

Heat up the wok fully before adding cold oil. Stir fry the pork till cooked and drain the oil.

Step 4

In the wok, bring 3 to 4 cups of water to a boil, and add daylily and black fungus. Quickly blanch them for 15 seconds. Pick up the ingredients and set aside.

Step 5

Stir fry eggs with oil till cooked. Add some salt, smashed garlic, green onion, white peppers, and cooking wine.

Step 6

Stir fry till fully mixed over high heat.

Step 7

Enjoy!