Mu Shu Pork
Quick Recipes Asian Pork Meat Dishes
Get your wok out of the cupboard and put it to work! Nothing beats Chinese food on a Friday evening... except maybe being invited to your brother's birthday at a pub 😉 Happy birthday, Ionut!
Ingredients
1 pork tenderloin (300-400g)
3 garlic cloves
1 teaspoon finely grated ginger (or 1/4 teaspoon ginger powder)
6 green onion stalks
350g fresh cabbage (or Napa cabbage)
250g mushrooms (preferably a mix of shiitake and wood ear mushrooms)
4 tablespoons bamboo shoots
2 eggs
4 tablespoons oil
1 teaspoon sesame oil
salt
Marinade
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
Sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons dry red wine (or rice wine)
50ml water
How to prepare mu shu pork
- Start by preparing the ingredients: Cut the tenderloin into thin slices, then cut each slice into thin strips (see photo 2). Cut the green onion diagonally into rounds, keeping the white and green parts separate. Rinse the bamboo shoots well under cold running water, then cut into matchsticks (if not already cut). Shred the cabbage finely. Cut the mushrooms into thin strips (you can use a grater). Beat the eggs with 1 tablespoon of water. Mix the sauce ingredients in one small bowl and the marinade in another.
* If you can find shiitake or wood ear mushrooms, use them! If they're dried, soak them in hot water first and then cut into strips; if you can't find these mushrooms, you can substitute with button mushrooms or oyster mushrooms as I did
** It's best to use fresh young cabbage as it's much more tender; if you can't find it, Napa cabbage is a good alternative - Pour the marinade mixture over the meat strips and mix well. Let sit for 30 minutes.
- Heat 2 tablespoons of oil very well in a wok. Add the white part of the onions, ginger, and crushed garlic. Stir quickly and when it starts to smell fragrant, add the meat. Stir-fry the meat constantly until it changes color, about 3-4 minutes. Taste to see if it's done. If yes, remove from wok. If not, cook for another 1-2 minutes. Remove the meat from the wok.
- Heat the remaining 2 tablespoons of oil in the wok. Add the cabbage. Stir-fry for 30 seconds while constantly stirring. Add the mushrooms and bamboo shoots and stir-fry for another 30 seconds.
* The vegetables are cooked this briefly because they need to stay crunchy - Push the vegetables up onto the sides of the wok, leaving the center empty. Pour the beaten eggs there and quickly stir to scramble them. When they're cooked, pull the vegetables back down and mix everything together. Add the sauce and stir. Turn off the heat.
- Check the dish for salt and add to taste. Add the sesame oil and the green part of the onions. Gently mix everything together.
- Serve rolled in Mandarin pancakes or tortilla wraps. If you prefer a sweeter taste, drizzle some hoisin sauce over each roll.
Cutting the meat into strips
Meat slice
Mushrooms and bamboo shoots cut into matchsticks
Green onion
Sautéing green onion, garlic and ginger
Adding the meat
Meat is done
Quickly stir-frying the cabbage
Adding mushrooms and bamboo shoots
Push vegetables aside and add eggs in center
Mixing everything together
Mu Shu Pork
