MU-SHU PORK (SERVED WITH PANCAKES)
2 min readServes 4.
Preparation & cooking time: 25–30 mins.
Sometimes listed as ‘Mou-Shou Rou’ or ‘Moo-Shoo Pork’, or just ‘Shredded Pork with Scrambled Egg’ – mu shu being the Chinese name for a bright yellow flower with the colour of scrambled eggs.
10g (¼oz) dried black fungus (wood ears, see Glossary)
170–225g (6–8oz) pork fillet
50g (2oz) bamboo shoots, rinsed and drained
115g (4oz) Chinese leaves
3 eggs, beaten
1 teaspoon salt
4 tablespoons seasoned oil
2 spring onions, thinly shredded
1 tablespoon light soy sauce
2 teaspoons Chinese rice wine
pinch of MSG (optional)
a few drops of sesame oil
12 duck pancakes to serve
Soak the wood ears in warm water for 15–20 minutes, rinse and drain, then thinly shred. Cut the pork, bamboo shoots and Chinese leaves all into matchstick-sized shreds.
Beat the eggs with a pinch of salt. Heat about 1 tablespoon oil in a preheated wok and scramble the eggs until set. Remove from the wok onto a plate.
Heat the remaining oil until hot, stir-fry the pork shreds for about 1 minute or until the colour changes, then add the shredded vegetables, stir-fry foranother minute or so, now add the remaining salt, soy sauce and wine, and blend well before adding the scrambled eggs, stirring to break them into small bits; finally add MSG (if using) and the sesame oil, stir a few times more and serve hot.
To eat: put about 2 tablespoons Mu-Shu Pork in the centre of a warmed pancake, roll it into a parcel and turn up the bottom end to prevent the contents from falling out. Eat with your fingers.
