Mu Shu Pork

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

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.