The Pork Moo Shu is a traditional Chinese dish that combines marinated pork strips, crunchy vegetables, and scrambled eggs, all wrapped in soft tortillas.
The perfect dish for eating with your hands and sharing with family. The preparation includes hydrating dried mushrooms, marinating the pork, preparing scrambled eggs, and stir-frying the vegetables with sauces that add a sweet and umami touch.
The recipe has a simple yet flavorful process, ideal for those who enjoy fresh ingredients and quick stir-fry techniques.
You can serve it with tortillas, Chinese pancakes, or steamed rice, creating a complete and versatile dish that recalls street flavors in a comforting homemade version.
Cerdo Moo Shu
Ingredients
8 ounces of Pork loin in strips
½ cup of Dried wood ear mushrooms
1 tablespoon of Soy sauce
1 tablespoon of Sweet bean sauce
1 teaspoon of Sugar
¾ teaspoon of Salt
2 teaspoons of Cornstarch
1 ½ teaspoon of Toasted sesame oil
6 Eggs
1 ½ teaspoon of Shaoxing wine
4 tablespoons of Vegetable oil
2 cups of Shredded green cabbage
1 ½ cup of Shredded carrot
2 tablespoons of Oyster sauce
1 pinch of Pepper
Preparation
Step 1 : Place the dried mushrooms in a bowl and cover with warm water, allowing them to hydrate for one to four hours.
Step 2 : Once hydrated, drain them and, if necessary, cut them into strips.
Step 3 : Slice the pork into thin rounds and then into strips about one centimeter wide.
Step 4 : In a bowl, mix the pork with soy sauce, one and a half teaspoons of bean sauce, half a teaspoon of sugar, and a quarter teaspoon of salt.
Step 5 : Massage this mixture for one minute to let the flavors absorb well.
Step 6 : Next, add the cornstarch and mix for another minute, then incorporate the sesame oil and combine with the other ingredients.
Step 7 : Let this marinade rest at room temperature for five to ten minutes.
Step 8 : Meanwhile, in another container, beat the eggs with the Shaoxing wine, remaining salt, sugar, and season with pepper to taste.
Step 9 : Heat a wok or large skillet over high heat for one minute, add one tablespoon of oil, and pour in the egg mixture.
Step 10 : Cook, stirring, until just set, about one to two minutes, then set aside.
Step 11 : Add another tablespoon of oil to the wok and stir-fry the pork until nearly cooked through, about one minute, then set aside.
Step 12 : Then, add the remaining two tablespoons of oil and stir-fry the mushrooms, cabbage, and carrot for about two minutes, until they shine and are tender but still crispy.
Step 13 : Cover the wok and reduce the heat to medium, allowing the vegetables to soften over another two minutes without losing their texture.
Step 14 : Reintroduce the cooked eggs to the wok and gently mix, breaking them into small pieces along with the vegetables.
Step 15 : Add the remaining bean sauce and oyster sauce, mixing carefully to incorporate all the ingredients.
Step 16 : Finally, return the pork with its juices and stir-fry for about two more minutes, ensuring it is well cooked.
Step 17 : This dish can be served hot in tortillas, Chinese pancakes, or accompanied by steamed rice, ready to be enjoyed in a moment of calm and flavor.
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