Mu Shu Pork

Name: Mu Shu Pork
Yield: Serves 4
Cuisine: China
Ingredients: 5 ml/1 tsp cornflour/cornstarch; 30 ml/2 tbsp water; 15 ml/1 tbsp light soy sauce; 25 g/1 oz golden needles, soaked and trimmed; 25 g/1 oz cloud ear/wood ear mushrooms, soaked until soft; 25 g/1 oz cloud ear/wood ear mushrooms, soaked until soft; 10 Chinese yellow chives, cut into 5cm/2in lengths; 4 eggs, lightly beaten; 2.5 ml/½ tsp sugar; 15 ml/1 tbsp dark soy sauce; plain boiled rice, to serve; 15 ml/1 tbsp sesame oil; 15 ml/1 tbsp Shaoxing wine or dry sherry; 15 ml/1 tbsp Shaoxing wine or dry sherry; 5 ml/1 tsp cornflour/cornstarch; 2.5 ml/½ tsp ground black pepper; 5 ml/1 tsp light soy sauce; 2.5 ml/½ tsp salt; 350 g/12 oz lean pork with a little fat; about 120 ml/4 fl oz/½ cup vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Also known as ‘egg flower pork’, this dish plays an important role as a filling for pancake rolls and other northern breads in Mandarin cooking. Mu shu is the name for the dried lily buds, or golden needles, that are integral to the dish, together with cloud ear mushrooms. The name also reflects the hint of gold in the eggs that are added. This is a time-honoured dish that features on the menus of restaurants within and beyond China.

Ingredients

Asia
China
Main course

Ingredients

Method