📝 About This Recipe
A Northern Chinese classic, Moo Shu Pork is a sensory masterpiece featuring tender slivers of pork, earthy wood ear mushrooms, and silky scrambled eggs. This stir-fry is celebrated for its 'forest' aesthetic and the interactive joy of wrapping the savory filling into thin, delicate Mandarin pancakes. It offers a perfect balance of salty, sweet, and umami flavors, finished with the crunch of fresh cabbage and the snap of lily buds.
🥗 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 Aromatics and Vegetables
- 1/4 cup Dried wood ear mushrooms (soaked in hot water for 20 minutes, then sliced)
- 20 pieces Dried lily buds (soaked, tough ends trimmed, and halved)
- 3 cups Napa cabbage (shredded into thin strips)
- 1 medium Carrots (julienned into matchsticks)
- 4 stalks Scallions (cut into 2-inch lengths)
- 1 tablespoon Fresh ginger (minced)
- 3 cloves Garlic (minced)
- 3 Large eggs (beaten with a pinch of salt)
Stir-Fry Sauce and Assembly
- 2 tablespoons Hoisin sauce (plus extra for serving)
- 1 tablespoon Soy sauce
- 1 teaspoon Toasted sesame oil
- 3 tablespoons Vegetable oil (divided for frying)
- 12-16 pieces Mandarin Pancakes (warmed for serving)
👨🍳 Instructions
-
1
In a medium bowl, toss the pork matchsticks with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Let marinate for at least 20 minutes to tenderize the meat.
-
2
Rehydrate the dried wood ear mushrooms and lily buds in hot water for 20 minutes. Once soft, rinse them thoroughly, trim any hard woody bits, and slice the mushrooms into thin strips.
-
3
In a small jar or bowl, whisk together the hoisin sauce, 1 tablespoon soy sauce, and sesame oil to create the stir-fry seasoning. Set aside.
-
4
Heat 1 tablespoon of vegetable 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.
-
5
Wipe the wok clean and add another tablespoon of oil. Increase heat to high. Add the marinated pork in a single layer and sear for 1-2 minutes until browned, then stir-fry until cooked through. Remove pork and set aside.
-
6
Add the final tablespoon of oil to the wok. Toss in the ginger and garlic, stir-frying for 30 seconds until fragrant.
-
7
Add the shredded cabbage, carrots, wood ear mushrooms, and lily buds. Stir-fry vigorously for 2-3 minutes until the vegetables are wilted but still retain a slight crunch.
-
8
Return the cooked pork and scrambled eggs to the wok. Add the scallions.
-
9
Pour the prepared sauce over the mixture. Toss everything together for 1-2 minute until the sauce coats every ingredient evenly and the eggs are broken into smaller ribbons.
-
10
Transfer the mixture to a large serving platter. Serve immediately with warm Mandarin pancakes and a small bowl of extra hoisin sauce on the side.
💡 Chef's Tips
For the best texture, slice the pork while it is slightly frozen to get perfectly thin matchsticks. Don't skip the wood ear mushrooms; they provide the essential 'crunch' that defines this dish. If you can't find Mandarin pancakes, warm flour tortillas are a common and acceptable substitute. Velveting the pork with cornstarch is the secret to that silky, restaurant-style meat texture. Work quickly on high heat to prevent the cabbage from releasing too much water and becoming soggy.
🍽️ Serving Suggestions
Smear a teaspoon of hoisin sauce on a warm pancake, fill with the pork mixture, and roll like a burrito. Pair with a crisp Jasmine tea to cut through the richness of the hoisin. Serve alongside a light smashed cucumber salad for a refreshing contrast. A side of hot and sour soup makes this a complete, traditional Chinese dinner experience. For an extra kick, provide a dish of crispy chili oil for those who like heat.