📝 About This Recipe
Originating from Northern China, Moo Shu Pork is a beloved classic that balances tender pork, silky scrambled eggs, and crunchy vegetables. The dish is traditionally designed to resemble a colorful forest floor, featuring 'wood ear' mushrooms and golden lily buds that provide a unique earthy depth. Wrapped in delicate Mandarin pancakes with a smear of savory-sweet hoisin sauce, every bite offers a sophisticated interplay of savory, sweet, and umami notes.
🥗 Ingredients
The Pork and Marinade
- 12 ounces Pork tenderloin (cut into thin matchsticks against the grain)
- 1 tablespoon Soy sauce (light soy sauce preferred)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Cornstarch (to velvet the meat)
The Stir-Fry Aromatics and Vegetables
- 1/4 cup Dried wood ear mushrooms (soaked in hot water for 20 mins, then sliced thin)
- 20 pieces Dried lily buds (soaked, tough ends trimmed, and halved)
- 3 cups Green cabbage (shredded thinly)
- 1 medium Carrots (julienned into matchsticks)
- 3 large Eggs (beaten with a pinch of salt)
- 1 tablespoon Fresh ginger (finely minced)
- 2 cloves Garlic (minced)
- 3 pieces Scallions (cut into 2-inch slivers)
The Sauce and Serving
- 2 tablespoons Hoisin sauce (for the stir-fry)
- 1 tablespoon Soy sauce (additional for seasoning)
- 1 teaspoon Toasted sesame oil (for finishing aroma)
- 12 pieces Mandarin pancakes (steamed until warm)
- 1/2 cup Hoisin sauce (served on the side for spreading)
👨🍳 Instructions
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1
In a medium bowl, combine the pork matchsticks with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for at least 15-20 minutes.
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2
Prepare the dried ingredients by soaking the wood ear mushrooms and lily buds in hot water for 20 minutes. Drain, rinse, and slice the mushrooms into thin strips; trim the hard ends off the lily buds.
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3
Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Pour in the beaten eggs and scramble quickly until just set but still soft. Remove and set aside.
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4
Wipe the wok clean and add another 2 tablespoons of oil. Increase heat to high until the oil is shimmering.
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5
Add the marinated pork to the wok, spreading it out in a single layer. Let it sear for 1 minute before stir-frying until browned and just cooked through. Remove pork and set aside.
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6
Add one more tablespoon of oil if the wok is dry. Toss in the minced ginger and garlic, stirring for 30 seconds until fragrant.
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7
Add the shredded cabbage and carrots. Stir-fry for 2-3 minutes until the cabbage begins to wilt but retains a slight crunch.
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8
Incorporate the wood ear mushrooms and lily buds. Stir-fry for another minute to meld the flavors.
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9
Return the cooked pork and scrambled eggs to the wok. Add the 2 tablespoons of hoisin sauce and 1 tablespoon of soy sauce.
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10
Toss everything together vigorously for 1-2 minutes over high heat until the ingredients are evenly coated and steaming hot.
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11
Fold in the scallion slivers and drizzle with toasted sesame oil. Give it one final toss and remove from heat.
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12
Transfer the mixture to a large serving platter. Serve immediately alongside warm Mandarin pancakes and extra hoisin sauce.
💡 Chef's Tips
For the most tender pork, slice it while partially frozen to get perfect, thin matchsticks. Don't overcook the eggs; removing them while slightly runny ensures they stay silky when reintroduced to the heat. If you cannot find lily buds, you can substitute with extra mushrooms or even bamboo shoots for texture. Ensure your wok is very hot before adding the vegetables to achieve the 'wok hei' (breath of the wok) flavor without making the cabbage soggy. To warm the pancakes, steam them in a bamboo steamer for 3 minutes or microwave them covered with a damp paper towel for 30 seconds.
🍽️ Serving Suggestions
Serve with a side of hot and sour soup for a traditional multi-course experience. Pair with a crisp, chilled Riesling or a light Jasmine tea to cut through the richness of the hoisin. To eat, spread a teaspoon of hoisin on a pancake, add a generous heap of the pork mixture, and roll it up like a small burrito. Add a dish of pickled cucumbers on the side for a refreshing, acidic contrast. For a low-carb option, serve the stir-fry inside large butter lettuce cups.