This is actually the famous northern Chinese dish, offered with mandarin pancakes and hoisin sauce. To find out more, see my feature "Much Ado About Mu Shu ."
- 1/2 pound pork tenderloin
- 2 teaspoons dark soy sauce
- 2 teaspoons Shao-Hsing grain wine or dry sherry
- 1 teaspoon sugar
- 2 teaspoons corn starch
- 3 tablespoons water
- 3 tablespoons low-sodium chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons Shao-Hsing wine or dry sherry
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
- 1 teaspoon corn starch
- 4 dried black mushrooms
- 4 tablespoons dried cloud ears or wood ears
- two tablespoons dried lily buds
- 1/2 cup canned bamboo shoots
- 2 eco-friendly onions
- 2 slices ginger root
- 2 eggs
- 1/2 teaspoon salt
- 6 tablespoons oil for stir-frying, or when needed
- 1 teaspoon sesame oil
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Cut the pork into thin strips. Add some marinade ingredients, adding the corn starch last. Marinate the pork for half an hour.
Mix the sauce ingredients, whisking within the corn starch last. Put aside.
Put the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls and soak for roughly half an hour. Squeeze out any excess water. Take away the comes from the black mushrooms and also the hard tips in the lily buds.
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Reduce thin strips.
Rinse the bamboo shoots under warm flowing water to get rid of any tinny taste. Drain and reduce thin strips. Clean the eco-friendly onion and reduce thirds. Cut the ginger root into thin strips.
Gently beat the eggs using the salt.
Heat the wok over medium-high to high temperature. Add two tablespoons oil, swirling alongside. Once the oil is hot, add beaten eggs and scramble until they're quite firm. Take away the eggs in the wok. Cleanse the wok.
Add two tablespoons oil. Once the oil is hot, add some ginger root and stir-fry until aromatic (about thirty seconds). Stir-fry before the pork changes color and it is nearly cooked through. Remove in the wok.
Add two tablespoons oil. Once the oil is hot, add some wood ears. lily buds. and mushrooms. Stir-fry for around one minute. Push to the sides. Provide the sauce a fast re-stir and add in the center of the wok, stirring rapidly to thicken. Add some other pork and scrambled egg into the pan. Stir within the eco-friendly onion. Mix everything together. Taste and add extra seasoning if preferred.
Remove in the heat and stir within the sesame oil.
For Everyone: serve with mandarin crepes and hoisin sauce. Place pancake on the plate and brush with hoisin sauce. Add meat mixture and roll-up the pancake. *If preferred, rather of stir-frying the eco-friendly onion you can include it towards the meat mixture at this time.
Deep-fry the pork rather of stir-frying.
Serve the mu shu pork over grain.