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  • Mu Shu Pork

Mu Shu Pork
  • 1/2 pound pork tenderloin
  • Marinade:
    2 teaspoons Shao-Hsing rice wine
    2 teaspoons dark soy sauce
    1 teaspoon sugar
    2 teaspoons cornstarch
  • Sauce:
    2 tablespoons water
    3 tablespoons low-sodium chicken broth
    1/2 teaspoon salt
    1 tablespoon soy sauce
    1 teaspoon cornstarch
    2 teaspoons Shao-Hsing wine
    1/2 teaspoon sesame oil
  • Other:
    4 dried black mushrooms (also called Chinese mushroom)
    4 tablespoons dried cloud ears or wood ears
    1/2 cup canned bamboo shoots
    2 green onions
    3 slices ginger
    2 eggs
    1/2 teaspoon salt
    5 tablespoons oil for stir-frying, or as needed
    1 teaspoon sesame oil
  • Slice the pork into thin strips. Add the marinade ingredients, adding the cornstarch mix. Marinate the pork for 35 minutes.
    Mix the sauce ingredients, whisking in the cornstarch. Set aside.
    Place the dried mushrooms, cloud ears or wood ears in separate bowls and soak in hot water until soft. Drain and remove the stems from the black mushrooms. Cut into thin strips.
    Rinse the bamboo shoots under warm running water to remove any tinny taste. Drain and cut into thin strips. Cut the green onions into thirds. Cut the ginger into thin strips.
    Well beat the eggs with the salt.
  • Heat the wok over medium-high to high. Add 2 tablespoons oil and Swirl. When the oil is hot, add beaten eggs and scramble until they are firm. Remove the eggs from the wok and set aside.
    Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds). Add sliced port and stir-fry until the pork changes color and is nearly cooked through. Remove from the wok and set aside.
    Add 2 tablespoons oil. When the oil is hot, add the wood ears and mushrooms. Stir-fry for about 1 minute. Push up to the sides. Give the sauce a quick re-stir and stir quickly to thicken. Add the stir-fried pork and scrambled egg back into the pan. Stir in the green onion. Mix everything together. Taste and add extra seasoning if desired. Remove from the heat and stir in the sesame oil.
  • Serve Options:
    Serve the mu shu pork over rice
    Serve with pancake wrap. Add meat mixture and roll up the pancake.

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