Mu Shu Pork
Mu Shu Pork is a classic Chinese dish that has been enjoyed for centuries. This traditional dish is known for its savory and slightly sweet flavor, as well as its unique presentation. Mu Shu Pork is a staple in Chinese cuisine and is often found on the menu of many Chinese restaurants around the world. It is a popular choice for those looking to experience the authentic flavors of Chinese cooking.
Prep Time:
40 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 55 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Step 1
Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl, and stir until smooth. Stir the pork strips into the marinade until thoroughly coated, and refrigerate for 1 hour.
Step 2
Pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes. Drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms. Combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside.
Step 3
Remove the leaves from the Napa cabbage, and tear the green leafy portions from the central stalks of the leaves. Slice the stalks the long way into thin slices, then cut them into 1-inch pieces. Finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
Step 4
In a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper. Set the mixture aside.
Step 5
Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated pork until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes. Remove the pork to a bowl.
Step 6
Pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves. Pour in 2 tablespoons of white wine, cook and stir the mixture until hot, about 1 more minute, then mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
Step 7
Mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.
Nutrition Facts (per serving)
355
Calories
8g
Fat
53g
Carbs
17g
Protein
Complement
The dish typically consists of thinly sliced pork that is stir-fried with a combination of vegetables such as cabbage, mushrooms, and bamboo shoots. The meat and vegetables are then seasoned with a blend of soy sauce, hoisin sauce, and other traditional Chinese spices, giving the dish its distinct flavor. The filling is then wrapped in a thin, delicate pancake and served with plum sauce or hoisin sauce for dipping. Mu Shu Pork is not only delicious, but it also offers a satisfying combination of textures and flavors, making it a favorite among both Chinese food enthusiasts and those new to the cuisine.