Name: Mu Shu Pork
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 8 as an appetizer or snack
Cuisine: Chinese
Ingredients: 1¼ lbs (600 g) boneless pork loin or leg, cut into thin strips; 2 teaspoons all-purpose cornstarch, divided; 1 clove garlic, minced; 1 egg, slightly beaten; ½ cup (125 ml) chicken stock, either homemade or store-bought; One 8.5-oz (260-g) can sliced bamboo shoots, drained and cut lengthwise into thin strips; 2 green onions (scallions), cut diagonally into 2-in (5-cm) pieces; Hoisin sauce, for serving (optional); Store-bought Chinese pancakes, steamed; 2 teaspoons soy sauce, divided; 1¼ teaspoons salt, divided; ½ teaspoon white pepper, plus a Dash for the eggs; ½ teaspoon sugar; 6 dried black mushrooms; 4 tablespoons oil, divided; 2 tablespoons cold water

Preparation info

Serves
8
as an appetizer or snack

Difficulty
Medium
Ready in
45 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

This restaurant favorite, filled with tender slices of pork, egg, mushrooms and bamboo shoots stir-fried in a delicious sauce, hails from Northern China. My mother told me that Mu Shu means “flower blossoms” in Chinese, and the egg in the dish symbolizes yellow flower blossoms. There’s an earthiness to this dish that traditionally comes from dried cloud ears, but I’ve substituted dried black mushrooms for ease and convenience. While Mu Shu is traditionally eaten in a steamed Chinese pancake