Moo shu pork with mixed mushrooms, served in mandarin pancakes with hoisin
J. Kenji López-Alt · ♥ 4K likes · 161.1K views · 8 min video
Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Preheat the wok over very high heat, then turn it down to low for the eggs.
Scrambling the eggs in the wok
- eggs
- oil
Add oil (it smokes immediately), add the eggs and scramble to a relatively solid scramble with little liquid egg; remove.
- 1 lb pork
- soy sauce
- Shaoxing wine
- cornstarch
- salt
- sugar
- oil
- egg white
- MSG
- baking soda
Stir-fry the marinated pork over high heat until almost but not quite cooked through, a minute or two; remove.
Reheat the wok, add a little more oil, then sliced ginger and garlic; let sizzle a few seconds to flavour the oil.
Ginger, garlic and the mushrooms
- ginger
- garlic
- bunashimeji
- shiitake
Add the mushrooms (beech and shiitake; slice large mushrooms, leave small ones whole) and stir-fry.
- daylilies
- wood ear mushrooms
Add the soaked, squeezed and cut daylilies and wood ear mushrooms, and the sliced scallions.
- 2 whole scallions
Return the eggs and pork to the wok and stir-fry, keeping it dry.
- Shaoxing wine
- soy sauce
Splash Shaoxing wine and soy sauce around the hot edges of the wok so they sizzle and sear.
Searing the soy sauce at the edges
- hoisin sauce
Serve in heated mandarin pancakes with a little hoisin sauce.
Serving with mandarin pancakes and hoisin