Mu Shu Pork
Ingredients: eggs, oil, pork loin, ginger, garlic · 20 min cook time · 450kcal · ~₩11,580
Ingredients
2whole eggs, 2tbsp oil, 450g pork loin, 1piece ginger, 2cloves garlic, 100g beach mushrooms, 100g shiitake mushrooms, 10g dried day lilies, 10g wood ear mushrooms, 3stalks scallions, 1pinch salt, 1pinch white pepper, 1pinch MSG, 2tbsp Shaoxing wine, 2tbsp soy sauce, 1tsp toasted sesame oil
Instructions
1. Whisk the eggs in a bowl.
2. Preheat the wok over high heat, then turn it down to low. Add oil, and once it smokes, add the whisked eggs. Scramble until relatively solid, then remove to a bowl.
3. Reheat the wok over high heat. Add a little more oil if needed. Add the marinated pork loin (marinated in soy sauce, Shaoxing wine, cornstarch, salt, sugar, egg white, and MSG). Stir-fry until almost cooked through, then remove to a bowl.
4. Reheat the wok over high heat. Add a little more oil. Add sliced ginger and garlic, and sizzle for a few seconds to infuse the oil.
5. Add the mixed mushrooms (beach and shiitake) to the wok and stir-fry.
6. Add the rehydrated day lilies and wood ear mushrooms (soaked in warm water, squeezed dry, and cut into pieces) and sliced scallions to the wok. Stir-fry until fragrant.
7. Return the cooked eggs and pork to the wok with the vegetables. Stir-fry to combine.
8. Season the dish with salt, white pepper, and MSG (optional).
9. Add Shaoxing wine around the edges of the wok, allowing it to sear against the hot metal for extra flavor (wok hei).
10. Add soy sauce around the edges of the wok, allowing it to sear against the hot metal.
11. Finish with a touch of toasted sesame oil.
12. Serve the Mu Shu Pork with Mandarin pancakes (store-bought or homemade) and hoisin sauce. Flour tortillas can also be used as a substitute.
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