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Chinese cuisine

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Moo Shu Pork

Made with stir-fried pork, green onions, cabbage, bean sprouts, and eggs, this Moo Shu Pork is a classic Chinese dish and served with small, thin pancakes. It’s also a staple of American Chinese cuisine. Chef John shows you how to make this easily in your home kitchen.

Chef John Zhang

Chef John Zhang

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Moo Shu Pork

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Recipe

PRE TIME: 25 min

COOKING TIME: 25 min

TOTAL TIME: 50 min

2 SERVING

Ingredients:

12 oz. Pork Tenderloin
5 large Egg
9 oz. Cabbage
0.5 tsp. Scallion
0.25 cup Dried black fungus
3.5 oz. Bean Sprout
1 oz. Carrots
0.5 tsp. Salt [Marinade]
1 tsp. Rice Wine [Marinade]
1 large Egg White [Marinade]
1 tbsp. Starch [Marinade]
0.3 cup Seafood Sauce
1 tbsp. Smashed Garlic
1 tsp. Salt

Directions:

Step 1

Step 1

1

Slice the tenderloin and marinate.

Step 2

Step 2

2

Put black fungus (wood ear mushrooms) in water and soak thoroughly.

Step 3

Step 3

3

Scramble the eggs and fry it in hot oil pan about at 248 °F / 120 °C till it’s puffed.

Step 4

Step 4

4

Fry the tenderloin in a pan till cooked and drain the oil. Shred cabbage and stir fry in a clean empty pan till fully cooked.

Step 5

Step 5

5

Add shredded fungi, shredded carrots, bean sprouts, seafood sauce, salt, smashed garlic, green onions, and fully stir fry.

Step 6

Step 6

6

Wrap the cooked tenderloin in steamed thin moo shu pancake and add seafood sauce then it’s ready.

Step 7

Step 7

7

Enjoy!