Moo Shu Pork- How to prepare in 4 steps

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce with sugar

Plum sauce offers a similar sweetness, while soy sauce with sugar is cost-effective.

Cut the pork into thin slices.

Add salt to the pork, 1/4 of the egg whites, about 1 tablespoon of Chinese wine, and a tiny bit of corn starch. Combine and marinate the pork for about 15 minutes.

Crack 2 eggs, season with a little salt, and pour in about 1 tablespoon of Chinese wine. Add 1/2 teaspoon of corn starch to make a slurry. Beat the eggs and combine with the cornstarch slurry.

Soak the wood ear fungus in water until fully hydrated and soft, then cut into strips, removing the hard stem.

Soak the dried lily buds in water until hydrated.

Cut the cucumber into slices or strips, cut the carrot into slices, and cut the bamboo shoots into slices.

Prepare the seasoning by mixing oyster sauce, light soy sauce, dark soy sauce (optional), about 1 teaspoon of sugar, and ground white pepper with a little water to combine.

Stir-fry ginger, garlic, and scallion over low heat until aromatic.

Add the marinated pork and stir-fry over low to medium heat until cooked through and tender. Strain to remove excess oil.

Pour the eggs into the wok to make an omelet, cut into large pieces, and set aside.

Add oil to the wok, then stir-fry the carrot with 1-2 tablespoons of water until soft.

Add the lily buds, wood ear fungus, and a little water as needed, then add the prepared seasoning and cucumber.

Return the cooked pork and eggs to the wok, stir well, and then turn off the heat.

Add some wine and sesame oil, mix well, and dish out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens