Moo Shu Pork, a culinary jewel of Northern China, is a dish that tantalizes the senses with its vibrant flavors and textures. This classic stir-fry features tender pork, crisp-tender vegetables, and the iconic, savory moo shu pancakes, all enveloped in a rich, umami-packed sauce. Forget bland takeout; this recipe unlocks the authentic taste of a true Northern Chinese favorite, showcasing the perfect balance of sweet, savory, and slightly tangy notes. The delicate art of creating perfectly thin pancakes, often overlooked, is given special attention here, ensuring a truly authentic experience.
This recipe guides you through each step, from expertly preparing the marinade to achieving the ideal crispness for both the pork and vegetables. Learn the secrets to creating the perfect moo shu sauce, the key to unlocking this dish's characteristic flavor profile. Ready to embark on this culinary adventure? Let's delve into the detailed, step-by-step process to create your own unforgettable Moo Shu Pork.
Tools Needed
- wok
- knife
- bowl
- whisk
Ingredients
- Cloud mushrooms
- Pork shoulder steaks (or collar/neck)
- Spring onions
- Cucumber
- Bamboo shoots (canned)
- Eggs: 1
- Lard (or neutral oil)
- Baking soda
- Salt
- MSG
- Light soy sauce
- Potato starch
- Garlic powder
- White pepper
- Sesame oil
- Ch's rice wine
- Oyster sauce
- Fresh chili (optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Pork
- Rehydrate cloud mushrooms with boiling water for 15 minutes, then drain.
- trim and cut into 1-inch batons. Rinse to remove sand.
- peel partially, remove seeds, and cut into large slices.
- In a bowl, combine pork with baking soda, salt, MSG, light soy sauce, potato starch, garlic powder, white pepper, and sesame oil. Marinate for at least 20 minutes (or overnight).
- Whisk an egg with a touch of salt and MSG.
Step 2. Cook the Pork and Vegetables
- Cook the egg in hot lard until browned and ribbon-like. Set aside.
- Add marinated pork to the hot lard, cooking in batches, until browned on all sides. Break up the pork as it cooks.
- Add cucumber and spring onions, seasoning with a touch of salt.
- Add Ch’s rice wine, light soy sauce, and oyster sauce. Simmer until slightly reduced.
Step 3. Combine and Finish
- Add the cooked egg and toss to combine.
Step 4. Serve
- Serve and garnish with fresh chili (optional).
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Using wood ear mushrooms is traditional, but cloud mushrooms are a good substitute.
- Let ingredients sit for about 10 seconds after stirring during stir-frying.
- Sesame oil should be used subtly; too much can overpower other flavors.
- Proper way to hold a rice bowl: four fingers inside, thumb on the bottom, resting the bowl on your forefinger.
Nutrition
- Calories: 600-700
- Fat: 40-50g
- Carbs: 40-50g
- Protein: 30-40g
FAQs
1. Can I substitute the pork?
Yes! Chicken, beef, or even tofu work well as substitutes. Adjust cooking time accordingly.
2. What if I don't have moo shu pancakes?
Flour tortillas or even large lettuce leaves can be used as a substitute for the pancakes.
3. How do I make the sauce thicker?
A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at the end will thicken the sauce nicely.
With its delightful blend of textures and flavors, your homemade Moo Shu Pork is sure to impress. This recipe offers a delicious journey into the heart of authentic Northern Chinese cuisine, easily adaptable to your preferences. Enjoy the satisfying results of your culinary adventure!