Mu Xu Rou
Moo Shu Pork
A classic Northern Chinese stir-fry featuring thinly sliced pork, rehydrated wood ear mushrooms, and scrambled eggs, all seasoned and served with delicate Mandarin pancakes and hoisin sauce. The name 'Mu Xu' translates to 'wood flower', referring to the wood ear mushrooms.
🧂 Ingredients
- 300 g Pork loin or tenderloin
- 10 g Dried wood ear mushrooms
- 3 Eggs
- 200 g Cabbage
- 4 Scallions
- 1 tbsp Soy sauce(for marinating pork)
- 1 tsp Shaoxing wine or dry sherry(for marinating pork)
- 1 tsp Cornstarch(for marinating pork)
- 1 tsp Sesame oil(for marinating pork and for stir-frying)
- 2 cloves Garlic
- 1 tsp Ginger
- 2-3 tbsp Vegetable oil or other high-heat oil(for stir-frying)
- Hoisin sauce(for serving)
- 12 Mandarin pancakes or store-bought crepes(warmed)
👨🍳 Instructions
- 1
Prepare the pork: In a small bowl, combine the thinly sliced pork with 1 tbsp soy sauce, 1 tsp Shaoxing wine (or sherry), 1 tsp cornstarch, and 1 tsp sesame oil. Mix well to coat the pork and let it marinate for at least 15 minutes while you prepare the other ingredients. This tenderizes the pork and helps it brown nicely.
⏱️ 15 minutes - 2
Prepare the vegetables and mushrooms: Rehydrate the dried wood ear mushrooms in a bowl of warm water for about 15-20 minutes, or until softened. Drain, trim off any tough bits, and slice them into bite-sized pieces. Thinly shred the cabbage and slice the white and light green parts of the scallions into 2-inch lengths. Mince the garlic and ginger.
⏱️ 15 minutes - 3
Cook the eggs: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble them until just set but still slightly moist. Break into smaller pieces and set aside. Clean the wok if necessary.
⏱️ 3 minutes - 4
Stir-fry the pork: Add another tablespoon of oil to the hot wok over high heat. Add the marinated pork in a single layer, if possible, and stir-fry until it's browned and just cooked through, about 2-3 minutes. Remove the pork from the wok and set aside.
⏱️ 3 minutes - 5
Stir-fry the aromatics and vegetables: Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the shredded cabbage and sliced scallions (reserving the green tops). Stir-fry for 2-3 minutes until the cabbage is slightly tender-crisp.
⏱️ 3 minutes - 6
Combine and finish: Return the cooked pork and scrambled eggs to the wok with the vegetables. Add the sliced wood ear mushrooms. Stir everything together and cook for another 1-2 minutes until heated through. Stir in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil for extra flavor if desired. Taste and adjust seasoning.
⏱️ 2 minutes - 7
Serve: Warm the Mandarin pancakes according to package directions. To serve, spoon a generous portion of the Moo Shu pork mixture onto a warm pancake, add a drizzle of hoisin sauce, and sprinkle with the reserved scallion greens. Fold the pancake like a burrito or taco and enjoy immediately.
⏱️ 5 minutes
💡 Pro Tips
- ✓For best texture, slice the pork thinly against the grain.
- ✓Ensure your wok or skillet is very hot before adding ingredients for a proper stir-fry. This ensures quick cooking and prevents steaming.
- ✓Don't overcook the vegetables; they should retain a slight crispness.
- ✓Wood ear mushrooms add a wonderful chewy texture and are essential for authentic Moo Shu.
- ✓The Mandarin pancakes are key to the dish; serve them warm for the best experience.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sliced day lily buds (golden needles) along with the wood ear mushrooms for a more traditional preparation.
- For a vegetarian version, substitute thinly sliced firm tofu or seitan for the pork.
- Include other vegetables like julienned carrots, bell peppers, or bamboo shoots.