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 
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Cooking time: at least 20 minutes
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Resting time: 0 minutes
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Total time needed: at least 35 minutes
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Grade of Difficulty: standard

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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  



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What is Mu shu Pork / Moo shu pork?


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