📝 About This Recipe
A beloved Northern Chinese classic, Mu Shu Pork is a textural masterpiece featuring tender julienned pork, silky scrambled eggs, and crunchy wood ear mushrooms. This dish is celebrated for its 'forest-floor' earthy flavors balanced by the savory-sweet depth of hoisin sauce. Wrapped in delicate, paper-thin Mandarin pancakes, it offers a hands-on dining experience that is both sophisticated and incredibly comforting.
🥗 Ingredients
The Pork and Marinade
- 12 ounces Pork tenderloin (cut into thin matchsticks)
- 1 tablespoon Soy sauce (light soy sauce preferred)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Cornstarch
- 1 teaspoon Toasted sesame oil
The Stir-Fry Aromatics and Vegetables
- 1/4 cup Dried wood ear mushrooms (soaked in hot water for 20 mins, then sliced)
- 20 pieces Dried lily buds (optional; soaked and tough ends trimmed)
- 3 large Eggs (lightly beaten with a pinch of salt)
- 3 cups Napa cabbage (shredded)
- 1/2 cup Bamboo shoots (sliced into matchsticks)
- 1 tablespoon Fresh ginger (minced)
- 2 cloves Garlic (minced)
- 4 pieces Scallions (cut into 2-inch lengths)
The Stir-Fry Sauce
- 2 tablespoons Hoisin sauce (plus extra for serving)
- 1 tablespoon Soy sauce
- 1/2 teaspoon Sugar
For Serving
- 12-16 pieces Mandarin Pancakes (warmed)
👨🍳 Instructions
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1
In a medium bowl, combine the julienned pork with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let marinate for at least 20 minutes to tenderize the meat.
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2
Prepare the dried ingredients by soaking the wood ear mushrooms and lily buds in hot water for 20 minutes. Once softened, rinse thoroughly, trim any hard ends, and slice the mushrooms into thin strips.
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3
In a small bowl, whisk together the stir-fry sauce ingredients: hoisin sauce, soy sauce, and sugar. Set aside.
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4
Heat 1 tablespoon of oil in a wok or large non-stick skillet over medium-high heat. Pour in the beaten eggs and scramble quickly until just set but still soft. Remove the eggs from the wok and set aside.
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5
Wipe the wok clean and add another 2 tablespoons of oil. Increase heat to high. Add the marinated pork, 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 ginger and garlic, stirring for 30 seconds until fragrant.
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7
Add the shredded napa cabbage, wood ear mushrooms, lily buds, and bamboo shoots. Stir-fry over high heat for 2-3 minutes until the cabbage has wilted but still retains a slight crunch.
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8
Return the cooked pork and scrambled eggs to the wok. Pour the prepared stir-fry sauce over the mixture.
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9
Toss everything together rapidly for 1-2 minutes, breaking the egg into smaller chunks so it incorporates evenly throughout the vegetables and meat.
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10
Add the scallions and give it one final toss. The mixture should be glossy and well-coated but not swimming in liquid.
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11
Transfer the Mu Shu Pork to a large serving platter. Serve immediately alongside warm Mandarin pancakes and a small bowl of extra hoisin sauce.
💡 Chef's Tips
For the best texture, freeze the pork for 20 minutes before slicing; it makes cutting thin matchsticks much easier. Do not overcook the cabbage; you want it to be tender-crisp to provide a contrast to the soft eggs and pork. If you can't find Mandarin pancakes, flour tortillas warmed in a dry pan are a decent substitute, though less authentic. Wood ear mushrooms are essential for the signature 'crunch' of this dish; find them at any Asian grocery store. Ensure your wok is very hot before adding the meat to achieve a good sear without boiling the pork in its own juices.
🍽️ Serving Suggestions
Serve with a side of hot Jasmine rice if you prefer not to use wraps. Pair with a light, crisp lager or a chilled Jasmine tea to cut through the richness of the hoisin. A simple side of smashed cucumber salad with chili oil provides a refreshing temperature contrast. Provide extra julienned scallions and cucumber sticks for guests to add inside their pancakes for extra freshness.