Moo shu pork with pancakes

Moo shu pork (also spelled moo shi pork, mu shu or mu xu pork) is a favorite Chinese dish that is stir fried to perfection, then served in a warm pancake.It is believed to have first appeared on the menus of Chinese restaurants in the United States in the late 1960s,and is also a staple of American chinese cuisine.

For years, Mu Shu Pork was the most popular Chinese restaurant dish in the west. Thin strips of pork are either deep-fried or stir-fried, and then combined with a colorful array of exotic Chinese vegetables. A flavorful sauce and bits of scrambled egg make the dish complete.

And why is the dish named Moo shu? This is something about the tree of osmanthus, which pronounces similar to Mo Shu. And because the egg in this dish is cooked to resemble osmanthus, the name is given.

Moo shu pork with pancakes

To honor the name of Moo Shu Pork , I understand that I have to make one of its ingredients, the scrambled egg, to look as if they are patches of small flowers resembling osmanthus.See the steps below to making moo shu pork with a delightful homemade marinade.

Ingredients for Moo shu pork with pancakes

1/2 pound pork tenderloin
1 teaspoon sugar
2 teaspoons cornstarch
2 teaspoons dark soy sauce
2 teaspoons Shao-Hsing wine or dry sherry
3 tablespoons water
1/2 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon soy sauce
3 tablespoons low-sodium chicken broth
2 teaspoons Shao-Hsing wine or dry sherry

2 green onions
2 slices ginger
2 eggs
1/2 teaspoon salt
4 dried black mushrooms
4 tablespoons dried cloud ears or wood ears
2 tablespoons dried lily buds
1/2 cup canned bamboo shoots
6 tablespoons oil for stir-frying, or as needed
1 teaspoon sesame oil

Steps to cook Moo shu pork with pancakes

1,Slice the pork into thin strips.

2,Combine the 4 ingredients.Add the pork, then add the cornstarch last. Marinate the pork for about 30 minutes.

3,Combine the sauce ingredients together, whisking in the cornstarch last. Set aside for latter use.

4,Place the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls and soak for about 30 minutes. Squeeze out any excess water. Remove the stems from the black mushrooms and the hard tips from the lily buds. Cut into thin strips.

5,Rinse the bamboo shoots under warm running water to remove any tinny taste. Drain then cut into thin strips. Clean the green onion and cut into thirds. Cut the ginger into thin strips.

6,Lightly beat the eggs with the salt.

7,Heat the wok over medium-high to high heat. Add 2 tablespoons oil, swirling along the sides. When the oil is ready, add beaten eggs and scramble until they are quite firm. Remove the eggs from the wok. Clean out the wok.

8,Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds). Stir-fry until the pork changes color and is nearly cooked through. Remove from the wok.

9,Add 2 tablespoons oil. When the oil is ready, add the wood ears, lily buds, and mushrooms. Stir-fry for about 1 minute. Push up to the sides. Give the sauce a quick re-stir and add in the middle of the wok, stirring quickly to thicken. Add the other pork and scrambled egg back into the pan. Stir in the green onion. Mix everything together. Taste and add extra seasoning if desired. Remove from the heat and stir in the sesame oil.

10,serve with mandarin crepes and hoisin sauce. Place pancake on a plate and brush with hoisin sauce. Add meat mixture and roll up the pancake. *If desired, instead of stir-frying the green onion you can add it to the meat mixture at this point.

Moo shu pork is served with a small dish of hoisin sauce and several (generally four) warm, steamed, thin, white tortilla-like wrappers made of flour, called “moo shu pancakes” (Chinese: 木须饼, pinyin: mù xū bǐng), “Mandarin pancakes”, or báo bǐng (薄饼, literally “thin pancakes”); these are similar to those served with Peking Duck.

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