Mu Shu Pork
Mu shu pork is a delicious dish that originated in Northern China. The dish can as well be prepared with chicken and only became popular in the Western world in the
second halve of the 20th century. Today it is amongst the most popular Chinese dishes in North America and Central Europe. The dish that can as well be spelled "Moo Shu Pork or Moo Shi Pork" is traditionally cooked with pulled or thinly sliced meat strips, scrambled eggs, chinese cabbage, black wood ear mushrooms, shiitake mushrooms, soy sauce or hoisin sauce, scallions or spring onions, ginger
garlic and rice wine but can be found in many variations in restaurants around the world.
Apart from most of the mentioned ingredients I added some brown button mushrooms, red / purple cabbage and some homemade organic plum vinegar to bring in some additional color and acidity to the dish.
Preparation time: 15 minutes
---------
Cooking time: at least 20 minutes
---------
Resting time: 0 minutes
----------
Total time needed: at least 35 minutes
----------
Grade of Difficulty: standard
---------
Serves 4
Ingredients
for
Mu Shu Pork
- 17.6 oz. Pork stew, cut into thin 5cm / 2 inch longstrips
- 3 eggs
- 3 cloves of garlic, finely chopped
- 1 x 5cm / 2 inch piece of ginger root, grated
- 5 spring onions, cut into 2.5 cm / 1 inch long rings
- 7 shiitake mushrooms, cut into slices, (if you got only dried ones, rehydrate them at least for 5 to 6 hours in water before you use them)
- 2 brown button mushrooms, cut into slices
- 1/2 cup of thinly sliced black wood ear mushrooms (if you got only dried ones, rehydrate them at least for 2 to 3 hours in water before you use them)
- 1 tsp. Salt (or to taste)
- 1/2 tsp. Black pepper (or to taste)
- 1 knife tip Carolina Reaper chilli powder (optional - use 1/2 tsp. of cayenne pepper instead)
- 1 cup shredded china cabbage
- 1 cup shredded red cabbage
- 1/2 cup hoisin sauce
- 2 tbsp. plum vinegar (optional - use apple cider vinegar instead
Directions
- Add oil to a large Wok or skillet and switch stove to hot heat
- Once the oil is hot add the meat stir fry it for about 2 minutes
- Use a wooden slotted spoon to remove the meat strips and place them in a bowl for later use,leaving as much oil in the wok as possible
- Add eggs and stir them for 2 to 3 minutes till they are scrambled, use slotted spoon to remove them from the pan and add them to the meat
- Add mushrooms, ginger, garlic, salt, pepper and Carolina Reaper chili powder and stir fry for 3 to 4 minutes
- Add the Chinese and Red cabbage and stir fry for another minute
- Add Hoisin sauce, mix all ingredients well and stir fry for 3 minutes
- Take of the stove and serve Mu Shu Pork hot with either steamed Chinese pancakes or steamed rice
What is Mu shu Pork / Moo shu pork?
Questions and Suggestions about Cooking and Food
Do you have a question, or a helpful suggestion or a story to share that could benefit other cooking enthusiasts? Please feel free to share it with us!
Share your favorite recipes with the world!
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.
Search
Recent Articles
-
fruity carolina reaper pork chops
Mar 08, 22 11:39 AM
This fruity Carolina Reaper pork chops recipe is a beautiful combination of the fiery intensity of the hottest chili in the world as well as sweet raisons,
-
pork neck steaks
Mar 06, 22 09:26 AM
Pork neck steaks with creamy basil mushroom sauce is a dish that is inspired by a traditional German Hunter sauce
-
Hunter sauce
Mar 04, 22 10:56 AM
Traditional German Hunter sauce can be described as a rich and creamy gravy with mushrooms, fragrant ingredients and herbs.
Top 10 Recipes of September 2017
View our Fauna and Flora designs available on hundreds of products and shipped right to your door.
New! Comments
Have your say about what you just read! Leave me a comment in the box below.