Moo Shoo Pork

Name: Moo Shoo Pork (Muk See Yuk)
Cuisine: China
Ingredients: 3 scallions: discard both ends, wash, dry, cut into 1½-inch pieces (quarter thick white portions); 40 tiger lily buds: soak in hot water for 30 minutes, cut off hard ends, cut across into halves; 2 tablespoons cloud ears: soak in hot water for 30 minutes, wash, reserve; 1½ tablespoons hoisin sauce; 1 tablespoon cornstarch; 2 tablespoons chicken broth; 1½ teaspoons Shao-Hsing wine or sherry; 2 tablespoons dark soy sauce; 1 teaspoon minced ginger; 5 dried Chinese black mushrooms: soak in hot water for 30 minutes, remove stems, wash, shred; 4 eggs, lightly scrambled; 3 cups peanut oil; 4 cups finely shredded cabbage; 10 pancakes; 1 teaspoon minced garlic; 3½ teaspoons sugar; 1 cup shredded lean pork; Pinch of white pepper; 1 tablespoon sesame oil; ½ cup shredded bamboo shoots; ¾ teaspoon salt

Muk See Yuk

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

How, you might ask, does Muk See Yuk become Moo Shoo Pork? Well, the first version is the way we Cantonese pronounce this lovely dish from Peking. If they want to call it Moo Shoo Pork, that’s quite all right.

Ingredients

10 pancakes
3 cups peanut oil
1 cup

Asia
China
Main course
Beijing

Method

Make the pancakes.
Heat a wok. Add 3 cups peanut oil and heat to 350°F. Add pork and oil-blanch for 2 to 3 minutes, until pork loses its pinkness. Remove meat from oil with a strainer and allow it to drain over a bowl.
Empty oil from wok into a bowl; set asid