Mu Shu Pork Recipe

Mu Shu Pork is a classic Chinese dish that hails from the northern region of China. It is a savory and flavorful dish that is traditionally made with thinly sliced pork, vegetables, and scrambled eggs, all of which are served with hoisin sauce and wrapped in Mandarin pancakes. The dish is known for its delicious combination of textures and flavors, making it a favorite for both home cooks and restaurant-goers alike.

The origins of Mu Shu Pork can be traced back to the Shandong provinc...

The origins of Mu Shu Pork can be traced back to the Shandong province in northern China, where it was originally made with shredded pork, wood ear mushrooms, and scrambled eggs. Over time, the dish has evolved to include a variety of different vegetables, such as cabbage, carrots, and bamboo shoots, as well as the addition of hoisin sauce for an extra punch of flavor.

One of the key ingredients in Mu Shu Pork is the Mandarin pancake, which is a thin and delicate wrapper that is used to encase the filling. The pancakes are typically made with flour, water, and a small amount of oil, and are then rolled out and cooked on a hot griddle until they are soft and pliable. The result is a light and slightly chewy wrapper that perfectly complements the savory filling.

While Mu Shu Pork is a popular dish in Chinese cuisine, it has also gained widespread popularity in Western countries, where it is often found on the menu at Chinese restaurants. The dish's combination of tender pork, crunchy vegetables, and sweet hoisin sauce, all wrapped up in a soft pancake, makes it a delicious and satisfying meal that is loved by many.

Whether you are a fan of Chinese cuisine or simply looking to try something new, Mu Shu Pork is a dish that is sure to please. With its rich flavors and colorful presentation, it is perfect for a special dinner at home or for impressing guests at a dinner party. The recipe is relatively easy to master and can be easily adapted to suit your personal taste preferences, making it a versatile and flavorful addition to any home cook's repertoire.

2 tablespoons soy sauce
2 tablespoons white wine
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound pork tenderloin, cut into thin strips
1 ¾ ounces dried shiitake mushrooms
½ cup sliced green onions
3 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
1 head napa cabbage
3 tablespoons soy sauce
3 tablespoons white wine
½ teaspoon cornstarch
½ teaspoon white sugar
¼ teaspoon ground black pepper
1 tablespoon vegetable oil, plus more if needed
1 teaspoon sesame oil
2 large eggs, beaten
2 tablespoons white wine
1 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
16 frozen Chinese moo shu pancakes, thawed and warmed

Information

Prep Time: 40 mins
Cook Time: 15 mins
Additional Time: 1 hr
Total Time: 1 hr 55 mins
Servings: 8
Yield: 8 servings

Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl, and stir until smooth. Stir the pork strips into the marinade until thoroughly coated, and refrigerate for 1 hour.

Pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes. Drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms. Combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside.

Remove the leaves from the Napa cabbage, and tear the green leafy portions from the central stalks of the leaves. Slice the stalks the long way into thin slices, then cut them into 1-inch pieces. Finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.

In a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper. Set the mixture aside.

Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated pork until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes. Remove the pork to a bowl.

Pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves. Pour in 2 tablespoons of white wine, cook and stir the mixture until hot, about 1 more minute, then mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.

Mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.

Nutrition

355 cal.

Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 72mg
Sodium: 1244mg
Total Carbohydrate: 53g
Dietary Fiber: 4g
Total Sugars: 12g
Protein: 17g
Vitamin C: 42mg
Calcium: 157mg
Iron: 2mg
Potassium: 749mg

How to Make Mu Shu Pork - A Step-by-Step Guide

Ingredients

Information

Nutrition

355 cal.

Categories