Mu Shu Pork is a Beijing dish and is typically served rolled in Mandarin pancakes but I chose to serve it as a side dish. Dishes like this pull me back to our time spent in Asia.
Ingredients
Serves 4
250g pork loin, cut into thin strips (about 2-inches long)
light soy sauce
2 tablespoons Shaoxing rice wine
½ teaspoon sesame oil
2 teaspoons cornstarch
5 dried Chinese mushrooms – reconstituted, then thinly slice
4 tablespoons vegetable oil
2 eggs, lightly beaten
4 garlic cloves, chopped
2 tablespoons finely chopped ginger
1 leek, white part only, thinly sliced
¼ small Chinese cabbage, shredded
½ teaspoon sugar
Instructions
In a bowl add 1 tablespoon soy sauce, 1 tablespoon rice wine, sesame oil and 1 teaspoon of the cornstarch. Stir to combine then add the strips of pork. Toss to lightly coat. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
Heat a wok over medium heat and add 2 teaspoons of oil. Heat until hot. Stir-fry the pork 2 to 3 minutes until meat is cooked. Remove meat with a slotted spoon or wire seive and place in a bowl. Rinse out and dry the wok. Reheat the wok over high heat, add 1 teaspoon oil, and heat until hot.
Stir-fry the egg to scramble, then move to the side of the wok. Add 1 tablespoon of oil, heat until hot, and stir-fry the garlic, ginger, and mushrooms. Add the leek and toss. Add cabbage and cook until just tender. In a small dish, combine 1½ tablespoons of soy sauce, the remaining rice wine, cornstarch, sugar. Add pork to wok, bring scrambled eggs in from the side and pour sauce over. Toss to combine. Serve immediately.
Notes
If you want to serve this rolled with Mandarin pancakes, spread a bit of hoisin sauce over the pancakes first and then add mu shu pork. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/03/mu-shu-pork/