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Chinese · Dinner

Moo shu pork

A northern Chinese home-style stir-fry of velveted pork, soft golden egg, crisp cucumber, wood ear mushrooms, scallion, ginger, and a light wine-soy glaze.

About 1 hrTotal
About 40 minActive
$$Cost
ModerateDifficulty
Makes 4 servings
Northern Chinese moo shu pork with tender pork strips, broad egg curds, crisp cucumber, wood ear mushrooms, and scallions.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 4 servings

  • 12 ounces pork tenderloin, cut across the grain into thin strips
  • 4 teaspoons light soy sauce, divided
  • 4 teaspoons Shaoxing wine, divided
  • 2 teaspoons cornstarch
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon finely grated ginger
  • 4 large eggs
  • 1/2 teaspoon kosher salt, divided
  • 3 tablespoons neutral oil, divided
  • 1 English cucumber, halved, seeded, and cut into thin diagonal slices
  • 2 cups rehydrated wood ear mushrooms, trimmed and torn bite-size
  • 4 scallions, sliced with whites and greens separated
  • 1 tablespoon oyster sauce
  • 2 tablespoons water
  • 4 cups steamed rice

Instructions

  1. Mix pork with 1 teaspoon soy, 1 teaspoon Shaoxing, cornstarch, sesame oil, ginger, and 1/4 teaspoon salt. Rest 20 minutes. Beat eggs with 1 teaspoon Shaoxing and remaining salt.

  2. Heat a over high heat with 1 tablespoon oil. Add eggs and fold into broad, barely set curds; transfer immediately so they stay tender.

  3. Return the wok to high heat with 1 tablespoon oil. Spread pork in one layer, sear 45 seconds, then stir-fry until lightly browned and 145°F, about 90 seconds more; transfer.

  4. Add remaining oil and scallion whites, then cucumber and wood ears. Stir-fry 60 to 90 seconds so the cucumber stays crisp and the mushrooms are fully hot.

  5. Return pork and add remaining soy and Shaoxing, oyster sauce, and water around the wok edge. Toss 30 seconds until no liquid pools, fold in egg and scallion greens, and serve with rice.

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