Woo Can Cook | Mu Shu Pork (PF Chang's)

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.

Crush and mince 4 cloves of garlic.

Finely mince about 2 tablespoons of ginger.

Chop green onions, separating the whites and greens; chop the whites larger and the greens into a finer bias cut for garnish.

Rehydrate dry wood ear mushrooms in water for 5 minutes, then slice into strips.

Julienne carrots and cucumbers.

Slice white cabbage into strips.

Marinate boneless pork loin in 4 tablespoons of soy sauce, 2 tablespoons of shaoxing wine, and 1 tablespoon of sesame oil for 30 minutes to 1 hour.

Whisk 2 eggs with a tablespoon of shaoxing wine and a pinch of corn starch.

Prepare a sauce mixture with 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of doubanjiang, 1 tablespoon of shaoxing wine, and a pinch of kosher salt.

Heat 4 tablespoons of vegetable oil in a hot wok until bubbles form around a wooden utensil.

Stir-fry the marinated pork in the hot wok until about 90% cooked, then remove it from the wok.

Add garlic, ginger, and the whites of the green onions to the wok and stir-fry for about 15 seconds until fragrant.

Add sliced cabbage and carrots to the wok, tossing with a couple tablespoons of the sauce mixture.

Add the rehydrated mushrooms, bean sprouts, and canned bamboo shoots, tossing with another 3 tablespoons of sauce.

Return the pork to the wok, leaving behind as much residual liquid as possible.

Add sliced cucumbers and the remaining sauce mixture, tossing everything together and then removing from the wok.

Wipe down the wok and add the egg mixture, rotating the wok to spread the egg evenly like an omelet.

Flip the egg once cooked, lay it out on a cutting board, and cut it into strips.

Toss the egg strips into the stir-fried mixture.

Top the dish with the greens of the green onions.

Serve the stir-fried mixture wrapped in mushu wrappers, adding hoisin sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens