From redhousespice.com
Moo Shu Pork, the Original Recipe (木樨肉)
Ingredients
Ingredients
- 150 g pork tenderloin
- 1 tablespoon Shaoxing rice wine
- 2½ tablespoon neutral cooking oil
- 3 medium eggs, lightly beaten
- 50 g wood ear mushroom, rehydrated and torn into small pieces
- 20 strands lily buds, rehydrated and cut in half crosswise
- 80 g cucumber, sliced
- 2 stalks scallions, finely chopped
- 1 teaspoon minced ginger
- 1 tablespoon light soy sauce
- ¼ teaspoon salt
- 1 pinch ground white pepper
Steps
- Cut the 150 g pork against the grain into thin slices (if you find it difficult, put the pork in the freezer for 1-2 hours until semi-frozen then slice). Add 1 tablespoon. Mix until fully absorbed.
- Heat 1 tablespoon of oil in a wok over high heat until it starts to smoke. Pour in 3 medium. When the edge is cooked, push to one side to let the uncooked part flow to the centre of the wok. Break the cooked egg into bite-sized pieces with a spatula. Transfer to a plate.
2 min
- Add another 1 tablespoon of oil to the wok. Stir fry the 150 g pork. Transfer to the egg plate as soon as it turns pale (do not overcook).
2 min
- Pour the remaining ½ tablespoon of oil into the wok. Fry 2 stalks and 1 teaspoon for 20 sec or so then add 50 g and 20 strands. Stir fry for 30 sec then put in 80 g.
2 min
- Once the 80 g cucumber begins to wilt, add the egg and 150 g pork. Season with 1 tablespoon, ¼ teaspoon and 1 pinch. Stir fry for 10 more sec then dish out. Serve immediately.
1 min
Nutrition
Per serving
- kcal
- 371
- protein
- 0 g
- carbs
- 0 g
- fat
- 0 g