Mu shu pork
J. Kenji López-Alt · ♥ 7.7K likes · 409.3K views · 22 min video
Read about steaks and chops in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ tsp white pepper
- 15 g daylilies
- 8 oz shimeji mushrooms
- 3½–4 oz pork loin chop
Cut the pork loin chop horizontally, then into thin strips; 10 to 15 minutes in the freezer firms it for easier cutting.
- water
Wash the pork: wet it and squeeze hard like wringing out clothes, which opens the structure so it absorbs the marinade and stays tender; squeeze dry in a strainer.
Washing and squeezing the pork
- 1 tsp potato starch
- 1 tsp shashing wine
- 1 tsp light soy sauce
- salt
Marinate with the starch, Shaoxing wine, light soy sauce, a pinch of salt and white pepper, massaging with chopsticks or fingers until homogenous and slightly sticky; set aside.
Reconstitute the dried daylilies in hot water about 15 minutes, line up and cut into about 2-inch segments.
- ½ brick wood ear mushrooms
Roughly slice half the brick of small wood ear mushrooms (pluck the tough centre from larger ones).
- 1 tbsp starch
- 1 tbsp daylily soaking liquid
Make a slurry of a tablespoon each starch and daylily soaking liquid.
Soaking-liquid slurry and the sauce
- 1 tbsp sheshing wine
- 1 tbsp light soy sauce
- 3 slices ginger
Sauce: mix a tablespoon each Shaoxing wine and light soy sauce. Cut three coin-shaped slices of ginger.
- Japanese leeks
Trim the stem ends from the shimeji mushrooms.
Ginger, shimeji and Japanese leeks
Split the Japanese leeks lengthwise into slivers and add to the bowl with the daylilies and wood ears.
- 3 whole eggs
- coarse salt
Beat the eggs well with a pinch of salt.
- 1 tbsp oil
Preheat the wok over high heat, drop to medium, add a tablespoon of oil and the eggs; let them bubble, break up and remove.
- oil
Over high heat add more oil and a ginger slice, let it sizzle, then stir-fry the pork just barely through; remove.
Stir-fry the mushrooms until cooked down and slightly browned; add to the pork.
More oil and ginger, then stir-fry the wood ears, daylilies and leeks.
- sugar
- MSG
- white pepper
Return the mushrooms and pork; season with a little sugar, MSG and white pepper, pour the sauce around the edges of the wok and add the slurry for a glossy sheen.
- mandarin pancakes
- hoisin sauce
Mix the egg back in; serve with mandarin pancakes and hoisin sauce or sweet bean sauce.