How to Make Mu Shu Pork

This Chinese restaurant favorite will quickly become one of your home-cooking favorites! Makes enough for 6 diners. Does this Spark an idea?

Things You'll Need

  • 4 garlic cloves - peeled and minced
  • paper towels
  • 1/2 tsp. sugars
  • 4 tsp. cornstarches
  • saucepans
  • 6 tbsp. peanut oil
  • 1-inch piece ginger roots - peeled and julienned
  • measuring spoons
  • woks
  • cutting boards
  • 6 tbsp. soy sauces
  • 1 bunch green onions - cut at angle into 1-inch long pieces, plus extra for garnish
  • 4 tsp. sesame oils
  • measuring cups
  • mixing bowls
  • 1/4 c. chicken broths
  • slotted spoons
  • chef's knives
  • 1 pkg. Chinese mu shu pancakes or small flour tortillas
  • 1 c. hoisin sauce
  • 1 1/2 lb. pork loin roasts - trimmed of extra fat and cut into 2-inch long and 1/4-inch thick strips
  • 3 1/2 tbsp. Chinese rice wine (Shaoxing)
  • 1 bunch bok choy - thickest part of stems discarded, cut crosswise into thin strips
  • 1 small handful Chinese black mushrooms
  • Chef's Knives
  • Cutting Boards
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowls
  • Saucepans
  • Slotted Spoons
  • Woks
  • Paper Towels
  • Paper towels
  • Mixing bowls
  • Measuring cups
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Instructions

    • 1

      Mix together 2 1/2 tbsp. soy sauce, 1 tbsp. cornstarch and 2 tbsp. rice wine in a large bowl. Add the pork and toss well to completely coat the meat.

    • 2

      Place bowl in the refrigerator and marinate for 30 minutes.

    • 3

      Bring 2 c. water to a boil in a small saucepan.

    • 4

      Add the mushrooms to the pan and remove from the heat. Soak for 30 minutes.

    • 5

      Mix together the remaining soy sauce, broth, rice wine, sugar and remaining cornstarch. Set this sauce aside.

    • 6

      When the mushrooms are soft, drain, rinse and cut into thin strips.

    • 7

      Heat a wok or large skillet over medium-high heat. When very hot, add 4 tbsp. peanut oil and heat for 30 seconds.

    • 8

      Add the pork and marinade, and stir-fry just until the pork shows no more pink. Remove the pork from the wok with a slotted spoon.

    • 9

      Wipe out the pan and place back on the heat. When the pan is hot again, add 1 tbsp. peanut oil and heat for 30 seconds.

    • 10

      Add the eggs and stir-fry until just done, then remove to a plate lined with paper towels. Place the wok back on the heat.

    • 11

      When the pan is hot, add the remaining peanut oil and heat for 30 seconds. Add the ginger, garlic and mushrooms and stir-fry for 10 seconds.

    • 12

      Add the bok choy and stir-fry for 1 1/2 minutes. Add the green onions, pork, sauce, and eggs.

    • 13

      Stir-fry until the sauce thickens and then add the sesame oil. Taste for seasoning, add salt or sugar if desired, and serve.

    • 14

      To serve, lightly steam a pancake or briefly heat in the microwave, then spread some hoisin sauce on the pancake and heap a few spoonfuls of the mu shu mixture down the middle. Add a few pieces of fresh green onion and roll the pancake like a burrito.

Tips & Warnings

  • You can substitute shredded cabbage for the bok choy - try Asian napa cabbage or common green cabbage.

  • If you can't find Chinese rice wine, use dry sherry; you can also substitute dried shiitake mushrooms for the Chinese black mushrooms. And if you don't have the pancakes, just eat the dish over rice!

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