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
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