Moo Shu Pork is a traditional Chinese recipe for a classic dish of pork stir-fried with Jew's Ear (tree ear) fungus, cabbage, bamboo shoots, mushrooms, spring onions and eggs served in pancakes with hoisin sauce. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Moo Shu Pork.
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Ingredients:
10 wild Wood Ear/Jew's Ear fungus
2 boneless pork loin chops, trimmed (about 120g each)
1 1/2 tsp cornflour
3 tbsp soy sauce
2 tbsp groundnut oil
2 large eggs, lightly beaten
150g shredded white cabbage
240g tinned bamboo shoots, drained and shredded
100g sliced fresh mushrooms
6 tbsp fresh green peas
2 spring onions, cut crosswise into 2cm lengths
9 moo shu pancakes
60ml hoisin sauce
Method
Place the pork in the freezer for 30 minutes, or until firm. Slice into 3mm thick strips then add to a bowl with the cornflour and soy sauce. Toss to combine then set aside.
Add 1 tbsp oil to a wok, add the eggs and stir-fry until done then slice and set aside.
Now, add the remaining oil to a pan and heat over a medium flame until hot. Add the pork and stir-fry for 2 minutes (or until done). Now add the Jew's Ear mushrooms, cabbage, bamboo shoots, peas and mushrooms. Stir-fry for 3 minutes then add the eggs and spring onions and stir-fry for a further 30 seconds.
Spoon the mixture evenly in the centre of the moo shu pancakes. Fold these to make little parcels and serve with the hoisin sauce.
