Mushu Pork
A classic Beijing-style Mushu Pork with wood ear mushrooms, daylily bulbs, pork, and egg.
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- •3 1/2 oz Pork loin chopcut into thin strips
- •1 teaspoon Potato starchcan substitute with cornstarch
- •1 teaspoon Shaoxing wineor dry sherry
- •1 teaspoon Light soy sauce
- •Saltpinch
- •White pepperto taste
- •Daylily bulbsreconstituted in hot water
- •Wood ear mushroomssliced
- •Shimeji mushrooms(optional)optional, can use any mushroom
- •Japanese leeksor scallions, sliced
- •3 Eggsbeaten with salt
- •3 slices Gingercoin-shaped discs
- •1 tablespoon Oilfor cooking
- •Sugarto taste
- •MSG(optional)optional, for flavor
- 1
Cut pork loin chop into thin strips.
5 min
- 2
Marinate pork with potato starch, Shaoxing wine, light soy sauce, salt, and white pepper.
10 min
- 3
Reconstitute daylily bulbs in hot water for 15 minutes and slice.
15 min
- 4
Slice wood ear mushrooms and optional shimeji mushrooms.
5 min
- 5
Slice Japanese leeks or scallions.
5 min
- 6
Beat eggs with a pinch of salt.
2 min
- 7
Preheat wok over high heat, add oil, and cook beaten eggs until set. Remove and set aside.
5 min
- 8
Add ginger slices to the wok, then add marinated pork and cook until just done. Remove and set aside.
5 min
- 9
Cook mushrooms until browned, then add daylily bulbs and leeks. Stir-fry together.
5 min
- 10
Return pork and eggs to the wok, add sugar, MSG, and sauce mixture. Stir to combine.
5 min
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