Pairs well with Moo Shu Pork
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Moo Shu Pork
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A traditional Chinese dish featuring thinly sliced pork, vegetables, and wood ear mushrooms, stir-fried and served with warm tortillas or rice.
00:30:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- pork - watch the video to see (thinly sliced)
- cabbage - watch the video to see (thinly sliced)
- celery - watch the video to see (thinly sliced)
- carrots - watch the video to see (thinly sliced)
- wood ear mushrooms - watch the video to see (thinly sliced)
- cornstarch - watch the video to see
- water - watch the video to see
- salt - watch the video to see
- eggs - watch the video to see
- oil - watch the video to see (for frying)
- chicken bouillon - watch the video to see
- oyster sauce - watch the video to see
- tortillas - watch the video to see (warm)
- hoisin sauce - watch the video to see
Instructions
- Prepare Ingredients: Chop pork, cabbage, celery, carrots, and wood ear mushrooms into thin strips.
- Marinate Pork: Marinate the pork with cornstarch, water, and salt.
- Cook Eggs: Crack eggs into a bowl, season with a little salt, mix until bubbles form. Heat a wok with oil, pour the eggs, and cook to a soft omelette consistency. Set aside.
- Stir Fry Pork: Add more oil to the wok and stir fry the pork. Plate the pork once cooked.
- Stir Fry Vegetables: Stir fry all the vegetables in the wok, ensuring not to overcook. Season with chicken bouillon and oyster sauce.
- Combine and Serve: Add the pork back into the wok with vegetables, mix everything. Serve with warm tortillas and hoisin sauce, or over a bed of rice.
