Moo Shu Pork, Cantonese Style
Ingredients: Wood ear fungus, Pork, Cornstarch, Salt, Water · 45 min cook time · 650kcal · $4.92
Ingredients
10g Wood ear fungus, 56g Pork, 1.5tsp Cornstarch, 0.25tsp Salt, 0.5tsp Water, 227g Cabbage, 56g Carrot, 50g Celery, 2ea Egg, 2tbsp Oil, 0.5tsp Chicken bouillon, 1tbsp Oyster sauce, 4ea Tortillas, 2tbsp Hoisin sauce
Instructions
1. Rehydrate wood ear fungus by soaking in water for 5-10 minutes. For faster hydration, use warm water (about 40C / 100F) for 4 to 5 minutes.
2. Cut about 2 ounces (56g) of pork into thin slices, then cut into thin strips. Place in a bowl.
3. Prepare a marinade for the pork. Push the pork to one side of the bowl and add 1.5 tsp cornstarch, 0.25 tsp salt, and 0.5 tsp water. Stir the mixture with your finger for a few seconds, then mix and massage the entire bowl with your hands for about 20-30 seconds.
4. Cut 8 oz (227g) of cabbage into thin strips and set aside.
5. Cut about 2 oz (56g) of carrot into thin slices, then into thin strips. Place to the side.
6. Cut celery into slices.
7. Cut the rehydrated wood ear fungi into slices.
8. Crack 1-2 eggs into a bowl, add a little bit of salt, and quickly mix with a fork until bubbles form.
9. Heat a wok for 3-5 minutes on high heat until piping hot.
10. Once the wok is hot, add 1 tbsp oil and spread it around to coat the wok. Slowly pour in the eggs, aiming for a soft, omelette-like consistency. Cook for about 2-3 minutes in total. Occasionally lift the wok from the heat and rotate/tilt to spread the eggs. After about 1 minute, carefully flip the eggs and cook for another minute.
11. Remove the cooked eggs onto a plate, being careful not to break them apart too much.
12. Add 1 tbsp oil to the wok and wait about 1-2 minutes for the wok to reheat.
13. Once the wok is hot, add the pork. Cook until the pork starts turning white. Set aside the cooked pork.
14. Using the oil already in the wok, add the vegetables (cabbage, carrot, celery, wood ear fungus). Cook until they are a bit softer, about 10 minutes. Cook slowly and gently, without adding water.
15. After about 4-5 minutes of cooking the vegetables, add 0.5 tsp chicken bouillon and 1 tbsp oyster sauce for flavor. Stir the flavors around the wok.
16. Mix the cooked pork into the wok with the vegetables.
17. Transfer the pork and vegetable mixture to a plate.
18. Cut the cooked eggs into slices.
19. Warm up the tortillas. You can heat them in the wok for 60-90 seconds or microwave them for 30 seconds.
20. When ready to eat, spread hoisin sauce around a tortilla and load it with the pork and veggie mixture.
Source: Watch the original video