I love Mu Shu pork and I don't understand why it is so expensive at chinese restaurants. It's extremely cheap to make, but I guess the ingredients can be somewhat exotic since it contains wood ear mushroom, but other than that, all the other ingredients are super standard. Since I am going back and posting dishes that I've made since January, these may be a bit off...but I will be sure to make these again soon and make any updates (if needed). This will serve 3 -4 people.
Ingredients
20 g of rehydrated wood ear
1 egg beaten
1/2 head of napa or savoy cabbage
1 pound of pork tenderloin
3 t soy sauce
1 t cooking wine
1 t sugar
1 t sesame oil
2 t corn starch
dash of white pepper
extra soy sauce to taste
1 T of cooking oil
steamed mu su wrappers or eggroll wrappers
2 stalks of green onion, rinsed, and julienned into matchbox sticks
Hoisin sauce
1. Slice the pork tenderloin into 1/3 inch slices and then slice across the grain to form strips that are also 1/3 in between cuts.
2. In a bowl, marinate the pork with the soy sauce, wine, sugar and sesame oil for about 5-10 minutes.
3. In the meantime, cut the cabbage into shreds. Mix the cabbage with about 1 t of salt to draw out some of the water before cooking.
4. Slice up the wood ear into small strips.
5. Mix the pork with the cornstarch and mix until the meat is evenly coated. In a hot wok, add 1 T of oil. Add the meat and stir fry until 90% cooked. Remove from the pan and place it back into the marinade bowl. (Don't worry, we will cook the meat once again)
6. Add the egg into the hot pan and scramble the egg. Then, add the wood ear mushrooms, cabbage and 1 T of soy sauce. Cover until the cabbage is wilted (about 2-3 minutes).
7. Add the cooked pork to the mixture and stir fry for about 4-5 more minutes. Add the dash of white pepper and salt to taste. Remember, you want it on the less salty side because you will be topping the mixture off with some hoisin sauce.
8. To serve, smear a small spoonful of hoisin sauce on the wrapper. Then, place a heaping pile of the cabbage-pork mixture on top. Top with a few sprigs of spring onion, roll everything up like an egg roll and enjoy!
Ingredients
20 g of rehydrated wood ear
1 egg beaten
1/2 head of napa or savoy cabbage
1 pound of pork tenderloin
3 t soy sauce
1 t cooking wine
1 t sugar
1 t sesame oil
2 t corn starch
dash of white pepper
extra soy sauce to taste
1 T of cooking oil
steamed mu su wrappers or eggroll wrappers
2 stalks of green onion, rinsed, and julienned into matchbox sticks
Hoisin sauce
1. Slice the pork tenderloin into 1/3 inch slices and then slice across the grain to form strips that are also 1/3 in between cuts.
2. In a bowl, marinate the pork with the soy sauce, wine, sugar and sesame oil for about 5-10 minutes.
3. In the meantime, cut the cabbage into shreds. Mix the cabbage with about 1 t of salt to draw out some of the water before cooking.
4. Slice up the wood ear into small strips.
5. Mix the pork with the cornstarch and mix until the meat is evenly coated. In a hot wok, add 1 T of oil. Add the meat and stir fry until 90% cooked. Remove from the pan and place it back into the marinade bowl. (Don't worry, we will cook the meat once again)
6. Add the egg into the hot pan and scramble the egg. Then, add the wood ear mushrooms, cabbage and 1 T of soy sauce. Cover until the cabbage is wilted (about 2-3 minutes).
7. Add the cooked pork to the mixture and stir fry for about 4-5 more minutes. Add the dash of white pepper and salt to taste. Remember, you want it on the less salty side because you will be topping the mixture off with some hoisin sauce.
8. To serve, smear a small spoonful of hoisin sauce on the wrapper. Then, place a heaping pile of the cabbage-pork mixture on top. Top with a few sprigs of spring onion, roll everything up like an egg roll and enjoy!