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SideChef
Recipes
Dairy-Free
Moo Shu Pork

19 INGREDIENTS • 7 STEPS • 40MINS

Moo Shu Pork

Recipe

4.7

3 ratings
Moo Shu Pork is a dish contains tender pork, soft egg, smooth wood ear and chewy daylily and cucumber. It originated from Northern China and now is quite popular in the entire country.
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Moo Shu Pork is a dish contains tender pork, soft egg, smooth wood ear and chewy daylily and cucumber. It originated from Northern China and now is quite popular in the entire country.
author_avatar
China Sichuan Food
I want to use this experience to introduce the world traditional authentic Chinese food.
http://www.chinasichuanfood.com/

40MINS

Total Time

$4.26

Cost Per Serving

Ingredients

Servings
2
us / metric
Pork Tenderloin
3.5 oz
Pork Tenderloin
Egg
2

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Medium Eggland's Best Classic Eggs, whisked
Wood Ear Mushrooms
1 handful
Wood Ear Mushrooms, soaked
Daylily
1 bunch
Daylily, soaked
Cucumber
1/2
Cucumber, sliced
Carrot
1
Carrot, sliced
Cooking Oil
4 Tbsp
Cooking Oil
Garlic
1 clove
Garlic, minced
Salt
2 pinches
Salt
Light Soy Sauce
2 tsp
Light Soy Sauce
Corn Starch
1 Tbsp
Corn Starch
Water
2 Tbsp
Water
Sesame Oil
1 tsp
Sesame Oil
Light Soy Sauce
1 Tbsp
Light Soy Sauce
Granulated Sugar
1/4 tsp
Granulated Sugar
Dark Soy Sauce
1 tsp
Dark Soy Sauce
Chicken Stock
1 Tbsp
Chicken Stock
or Water
Ground Black Pepper
1 pinch
Ground Black Pepper
Black Vinegar
1/2 tsp
Black Vinegar

Nutrition Per Serving

VIEW ALL
Calories
568
Fat
39.3 g
Protein
22.6 g
Carbs
39.1 g
Love This Recipe?
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author_avatar
China Sichuan Food
I want to use this experience to introduce the world traditional authentic Chinese food.
http://www.chinasichuanfood.com/

Cooking Instructions

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step 1
Combine the Pork Tenderloin (3.5 oz) with Sesame Oil (1 tsp), Water (2 Tbsp), Corn Starch (2 tsp), Light Soy Sauce (2 tsp), and Salt (1 pinch). Do a little message to make sure the pork slices absorb the sauces well. Set aside for 30 minutes.
step 1 Combine the Pork Tenderloin (3.5 oz) with Sesame Oil (1 tsp), Water (2 Tbsp), Corn Starch (2 tsp), Light Soy Sauce (2 tsp), and Salt (1 pinch). Do a little message to make sure the pork slices absorb the sauces well. Set aside for 30 minutes.
step 2
In a small bowl, mix Light Soy Sauce (1 Tbsp), Granulated Sugar (1/4 tsp), Dark Soy Sauce (1 tsp), Chicken Stock (1 Tbsp), Corn Starch (1 tsp), Ground Black Pepper (1 pinch), and Black Vinegar (1/2 tsp) for the stir fry sauce.
step 2 In a small bowl, mix Light Soy Sauce (1 Tbsp), Granulated Sugar (1/4 tsp), Dark Soy Sauce (1 tsp), Chicken Stock (1 Tbsp), Corn Starch (1 tsp), Ground Black Pepper (1 pinch), and Black Vinegar (1/2 tsp) for the stir fry sauce.
step 3
Slice the Cucumber (1/2) and the Carrot (1). Whisk the Eggland's Best Classic Eggs (2).
step 3 Slice the Cucumber (1/2) and the Carrot (1). Whisk the Eggland's Best Classic Eggs (2).
step 4
Add Salt (1 pinch) in the eggs and then whisk well. Heat Cooking Oil (1 Tbsp) in a wok over high fire. Make scrambled eggs firstly and then transfer out.
step 5
Heat your wok or pan firstly. Add Cooking Oil (3 Tbsp). Spread the pork slices in when the oil begins to warm but not hot. Let them stay for around 5-8 seconds and then quickly fry them until turns pale. Transfer out immediately.
step 5 Heat your wok or pan firstly. Add Cooking Oil (3 Tbsp). Spread the pork slices in when the oil begins to warm but not hot. Let them stay for around 5-8 seconds and then quickly fry them until turns pale. Transfer out immediately.
step 6
Leave around 1 tablespoon of oil in the wok and then fry the Garlic (1 clove) until fragrant, place prepared Wood Ear Mushrooms (1 handful), Daylily (1 bunch), and carrot. Continue frying for around 1 minute over medium heat.
step 6 Leave around 1 tablespoon of oil in the wok and then fry the Garlic (1 clove) until fragrant, place prepared Wood Ear Mushrooms (1 handful), Daylily (1 bunch), and carrot. Continue frying for around 1 minute over medium heat.
step 7
Return scrambled eggs, cucumber, and pork slices into the wok. Give everything a big stir-fry to mix well. Pour the stir-fry sauce and mix well. Add salt if necessary. Transfer out and serve with woo shu shells or steamed rice.
step 7 Return scrambled eggs, cucumber, and pork slices into the wok. Give everything a big stir-fry to mix well. Pour the stir-fry sauce and mix well. Add salt if necessary. Transfer out and serve with woo shu shells or steamed rice.

Tags

Dairy-Free
Budget-Friendly
Shellfish-Free
Dinner
Chinese
Mushrooms
Pork
Vegetables
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