📝 About This Recipe
A beloved staple of Modern American-Chinese cuisine, Mu Shu Pork is a textural masterpiece featuring tender slivers of pork, earthy wood ear mushrooms, and crisp cabbage, all bound by silky scrambled eggs. This version honors the classic 'forest floor' flavor profile with a savory-sweet hoisin glaze, designed to be tucked into warm, paper-thin pancakes. It’s a fun, interactive dining experience that perfectly balances the crunch of fresh vegetables with the richness of marinated protein.
🥗 Ingredients
The Pork and Marinade
- 1 lb Pork Tenderloin (cut into thin matchsticks against the grain)
- 1 tablespoon Soy Sauce (light or all-purpose)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Cornstarch (for velveting the meat)
The Stir-Fry Aromatics and Veggies
- 3 large Eggs (lightly beaten with a pinch of salt)
- 1/4 cup Dried Wood Ear Mushrooms (rehydrated in hot water and thinly sliced)
- 20 pieces Dried Lily Buds (optional; rehydrated and ends trimmed)
- 3 cups Green Cabbage (shredded thinly)
- 1/2 cup Carrots (julienned into matchsticks)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 4 stalks Green Onions (cut into 2-inch lengths)
The Stir-Fry Sauce
- 2 tablespoons Hoisin Sauce (plus extra for serving)
- 1 tablespoon Soy Sauce
- 1 teaspoon Sesame Oil (toasted)
- 1/2 teaspoon Sugar
Serving
- 12-16 pieces Mandarin Pancakes (store-bought or homemade, steamed until warm)
👨🍳 Instructions
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1
In a medium bowl, toss the sliced pork with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Let it marinate for at least 15-20 minutes to tenderize.
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2
Prepare the mushrooms and lily buds by soaking them in hot water for 20 minutes. Once soft, rinse well, squeeze out excess water, and slice the mushrooms into thin strips.
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3
In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil, and sugar for the stir-fry sauce. Set aside.
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4
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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5
Wipe the wok clean and add another 2 tablespoons of oil. Increase heat to high. Add the marinated pork in a single layer and sear for 1-2 minutes until browned and cooked through. Remove and set aside.
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6
Add one more tablespoon of oil if the wok is dry. Toss in the garlic and ginger, stirring for 30 seconds until fragrant.
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7
Add the shredded cabbage, carrots, wood ear mushrooms, and lily buds. Stir-fry vigorously for 2-3 minutes until the vegetables are slightly wilted but still retain a bit of 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 for 1 minute to ensure the sauce coats every ingredient evenly and the eggs are broken into bite-sized pieces.
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10
Fold in the green onions and cook for 30 seconds more until they just begin to soften.
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11
Transfer the mixture to a large serving platter. Serve immediately with warm Mandarin pancakes and a small bowl of extra hoisin sauce for spreading.
💡 Chef's Tips
To get the best texture, slice the pork while it is slightly frozen; it makes thin matchsticks much easier to achieve. Don't skip the wood ear mushrooms! They provide a unique 'snap' that is essential to the authentic mouthfeel of this dish. If you can't find Mandarin pancakes, warm flour tortillas are a common and delicious American-Chinese substitute. Ensure your wok is piping hot before adding the vegetables to prevent them from steaming and becoming soggy. Always spread a thin layer of hoisin sauce directly onto the pancake before adding the filling to help it stick and add extra flavor.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a chilled Jasmine tea to cut through the richness of the hoisin. Serve alongside a light Hot and Sour soup for a traditional multi-course meal feel. A side of smashed cucumber salad with garlic and vinegar adds a refreshing brightness to the plate. For a spicy kick, offer a side of chili crisp or sambal oelek for guests to add to their wraps. Finish the meal with sliced oranges or almond cookies to cleanse the palate.