Moo Shu Pork (木须肉)

木须肉

Moo Shu Pork (木须肉) — a Shandong Chinese recipe made with pork loin or belly, eggs, ready in about 25 minutes. Step-by-step instructions with photos.

Ingredients

• pork loin or belly, thinly sliced
• eggs
• dried black wood ear mushrooms
• cucumber, sliced on diagonal
• carrot, thinly sliced
• scallions, cut into 4 cm sections
• ginger, minced
• light soy sauce
• oyster sauce
• sesame oil
• neutral oil

Instructions

1. Prep everything before you start: soaked and torn wood ear, sliced pork, cucumber, carrot, beaten eggs, and sauce (soy + oyster + 2 tbsp water) mixed. (Every ingredient is cut, separated, and within reach)
2. Heat 2 tbsp oil in a wok over medium-high. Pour in the eggs and scramble until just set. Remove to a plate.
3. Add remaining 1 tbsp oil. Add pork and stir-fry until it turns opaque and lightly golden, about 2 minutes.
4. Add ginger and scallion whites. Stir 20 seconds, then add wood ear, carrot, and cucumber. Stir-fry 1 minute until the vegetables are glossy and bright.
5. Return the eggs. Pour in the sauce and toss everything over high heat 30 seconds until coated and glossy.
6. Off heat, drizzle sesame oil and toss once. Serve over steamed rice.