China Mu Shu Pork
Mu shu pork is a northern Chinese dish consisting of pork, scrambled eggs, and vegetables wrapped in thin pancakes. This dish is supposed to represent a forest scene, with the tree ear fungus (mu) symbolizing trees, the lily (shu) representing flowers, and the pancakes representing the forest floor.
Recipe Servings: 4
Prep Time
20 minutes
+ 6 hours resting
+ 6 hours resting
Cook Time
35 minutes
Total Time
6 hours 55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 dried shiitake mushrooms
- 20 tiger lily buds
- 2 Tbsp (30 ml) dried wood ear mushrooms
- ½ cup (120 ml) sesame oil, divided
- 4 eggs, beaten
- ¼ cup (60 ml) soy sauce
- 2 Tbsp (30 ml) rice wine or sherry
- 2 tsp (10 ml) sugar
- 2 tsp (10 ml) cornstarch
- 1 oz (28 g) pork, shredded
- 4 large scallions, chopped
- 1 cup (100 g) mung bean sprouts
Directions
- Place shiitake mushrooms, lily buds, and wood ear mushrooms in a large bowl, add warm water to cover, and let soak for 6 hours.
- Drain mushrooms and lily buds, cut out tough center core from mushrooms, and chop.
- Heat 2 tablespoons (30 ml) of sesame oil in a wok set over medium-high heat.
- Add beaten eggs to hot oil and cook until set.
- Remove eggs from pan, cut into slivers, and set aside.
- Combine soy sauce, rice wine or sherry, sugar, and cornstarch in a small bowl, mixing well.
- Heat 6 tablespoons (90 ml) of sesame oil in a wok set over medium-high heat.
- Add pork and scallions to the hot oil, stir-frying until pork loses its pink color.
- Add shiitake mushrooms, lily buds, and wood ear mushrooms, simmering for 1 minute.
- Add sauce and stir thoroughly.
- Add egg and bean sprouts once mixture begins to boil.
- Heat through and then serve hot.
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