Moo Shu Pork, Beijing-Style - How to Make the Original Moo Shu Pork (木须肉)

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat while pork shoulder is more economical.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are widely available and more affordable.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: rice paper

Whole wheat tortillas add fiber, while rice paper is often cheaper.

Soak 15 grams of dried long hot sigh in hot boiled water for about 30 minutes.

Soak 50 grams of wood ear mushrooms in cool water for about 30 minutes, then drain and tear into bite-sized pieces.

Cut 200 grams of pork loin into slivers by slicing horizontally and then vertically against the grain.

Marinate the pork slivers with 1/4 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon corn starch, 1/2 teaspoon Shao Xing wine, and 1/4 teaspoon light soy sauce. Mix well and set aside for 15 minutes.

Crack 3 eggs into a mixing bowl, optionally add a touch of Shao Xing wine, and whisk thoroughly until no stray strands of egg white remain.

Heat a wok until piping hot, then add 2 tablespoons of oil to create a nonstick surface.

Once the oil is hot (bubbles form around chopsticks), pour in the beaten eggs and scramble until about 80% done, then reserve the scrambled eggs.

In the same wok, add the marinated pork over medium-high flame, ensuring the slivers are separated. Stir-fry for about 1 minute until the pork changes color.

Scootch the pork to the side, add more oil if needed, and add 20 grams of julienne leek and 10 grams of ginger. Fry for about 15 seconds until fragrant.

Add 1 tablespoon of Shao Xing wine around the sides of the wok, then add the wood ear mushrooms and stir-fry for about 30 seconds.

Season with 1 teaspoon light soy sauce, 1 teaspoon sugar, and 1/2 teaspoon salt, and an optional sprinkle of MSG.

Pour the reserved scrambled eggs back into the wok, along with the soaking water from the long hot sigh mixed with 1 teaspoon of cornstarch to create a slurry. Gently mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens