Moo Shu Pork- How to prepare in 4 steps
how to prepare Moo Shu Pork or 木须肉 in Mandarin, which is a northern Chinese
cuisine. It is prepared by using sliced pork, fry eggs and a varieties of
vegetables. You may find some very Chinese specific ingredients such as
bamboo shoots, wood ear fungus, dry lily buds in the recipe. If you can't find them, you
can always omit one or two. There are different ways to prepare this recipe, so
I'm going to stick close to the authentic recipe . Let's take a look how
to do it. Let's take a look how to pretend moo shu pork. First cut the pork
into thin slices, then add some salt to the pork, 1/4 of the egg whites, about a
tablespoon of some Chinese wine and finally a tiny bit of corn starch,
not too much. Combined and marinate the pork for about 15 minutes. Next crack two eggs,
and season the eggs with a little bit of salt, then pour some Chinese wine about a
tablespoon into a bowl, or you can just use water. And then add 1/2 TSP of corn
starch into the wine and make a slurry.
Beat the eggs and combine with the cornstarch slurry. Now let's move on to
prepare the vegetables. The first item wood ear fungus. This is
the wood ear fungus in a dry form. We have to put the wood ear fungus in water,
soak it until it is fully hydrated and will expand and becomes very soft like
this. Then we cut it into strips. Before cutting it into strips, remove the stem-
this part which is quite hard.
Similarly soak the dried lily buds in water so that is hydrated. Before it is
hydrated in a dry form, it looks like this. Next cut the cucumber into slices.
Some people prefer to cut into strips and you can find both presentation in
different restaurants. Cut the carrot into slices too.
As for the bamboo shoots slices too. As for seasoning we use oyster sauce and
light soy sauce. You can also add some dark soy sauce if you prefer the color
to become darker, but I omit it because I prefer the vegetable look fresh and
bright. Then add about a teaspoon of sugar and some ground white pepper. You
can add all this seasoning one by one into the wok but I prefer to premix it
so that it's easier for me during stir-frying. So what I'm going to do is add
a little bit of water and combine it well before I pour it into the wok later.
Now we got everything ready, it's time to cook. and a ginger, garlic and scallion..
Stir fry over low heat until it turns aromatic.
Add the marinate the pork.
Stir fry over low to medium heat just enough to let the pork cook through, and keep
it tender and soft.
Once the pot is cooked, turn off the heat and pour it into a strainer, to remove
the excess oil. Now I pour back some of the oil use to to fry the pork just
now, which is very flavorful. Cook the eggs.
Pour the eggs into the wok to make an omelet,
and cut it into large pieces, set aside for later use.
Add some oil to the wok, I still have some remaining oil from frying the pork. Add the carrot,. Stir fry the carrot and a tablespoon or 2 tbsp of water
After the carrot turns soft, add the remaining ingredients one by one- the lily buds, wood ear fungus, and add add a little bit of water whenever
it is necessary. we should now add the seasoning that we prepared,
and the cucumber.
Return the pork back to the wok.
Add back the eggs to the wok, give it a good stir and flips. Turn off the heat
add some wine to it and some sesame oil.
Mix and dish out. I have just showing you how to prepare moo shu pork, a traditional
northern Chinese cuisine. If you like this recipe, please download the recipe
by following the link in the description right below the YouTube video. And don't
forget to subscribe to my YouTube channel by clicking the subscription
button. Until then my name is KP Kwan. I will see you again in the next video. Bye
for now.
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