Mu Shu Pork #3

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Servings: 4 Difficulty: Advanced
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Savory stir-fried pork with mushrooms and vegetables served in soft pancakes
Mu Shu Pork #3 recipe image
Mu Shu Pork #3 recipe image
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Mu Shu Pork #3

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 214.5

Description

Mu Shu Pork is a classic Chinese dish featuring tender strips of pork loin stir-fried with a medley of fresh vegetables and savory mushrooms. The pork is marinated to ensure it stays juicy and flavorful while cooking. This dish is characterized by its balance of savory soy, sweet hoisin, and aromatic ginger. It is typically served with steamed Mandarin pancakes, allowing diners to wrap the filling into handheld portions. Perfect for a family dinner or a fun interactive meal, this recipe captures the authentic taste of Chinese home cooking. The combination of textures from the crunchy bamboo shoots, soft cabbage, and chewy mushrooms creates a satisfying eating experience that pairs beautifully with the rich, glossy sauce.

Ingredients

Directions

  1. Slice the boneless pork loin into thin shreds.
  2. In a bowl, combine the pork shreds with 1 tsp minced ginger, 1 Tbsp minced green onion, 2 tsp soy sauce, 1 1/2 Tbsp water, and 1 tsp cornstarch. Mix well and marinate in the refrigerator for at least 30 minutes, or up to 3 hours.
  3. Soak 3 dried black mushrooms and 1/2 cup dried straw mushrooms in water until softened. Drain, discard stems, and chop the caps finely.
  4. Chop 3 oyster mushrooms. Shred 2 cups of cabbage and cut 1 leek (or green onion) into 1 1/2-inch pieces. Shred 1 cup of bamboo shoots.
  5. Heat a wok over high heat until smoking. Add 2 tsp peanut oil.
  6. Stir-fry the shredded cabbage and bamboo shoots for 1 minute until slightly wilted. Remove from wok and set aside.
  7. Add 1 Tbsp peanut oil to the hot wok. Add the chopped mushrooms and the marinated pork.
  8. Stir-fry the pork and mushrooms until the pork is cooked through and no longer pink.
  9. In a small bowl, combine 3 Tbsp hoisin sauce, 1 tsp sesame oil, 1 Tbsp rice wine, and 2 Tbsp oyster sauce.
  10. Pour the sauce mixture into the wok with the pork and mushrooms. Stir to coat evenly.
  11. Return the cooked cabbage and bamboo shoots to the wok. Toss everything together and heat through for 1 minute.
  12. Steam Mandarin pancakes or spring roll wrappers until soft and pliable, about 3-4 minutes.
  13. To serve, spread a thin layer of hoisin sauce on a pancake. Top with a spoonful of the mu shu pork mixture.
  14. Fold the sides of the pancake inward and roll up like a burrito. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 214.5kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 1.8g9%
Cholesterol 108.0mg36%
Sodium 93.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 39.0g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitute chicken for the pork if desired; slice the chicken breast thinly before marinating.

If Mandarin pancakes are not available, use spring roll wrappers. If the wrappers are very thin, use two per wrap for better structure.

Fresh mushrooms can be used instead of dried, but dried mushrooms offer a deeper umami flavor. If using fresh bamboo shoots, blanch them briefly before stir-frying.

Ensure the wok is very hot before adding oil to prevent sticking and achieve a good sear on the pork.

Keywords: mu shu, pork, chinese, stir fry, hoisin, pancakes, mushrooms, cabbage, soy sauce, dinner, family meal, asian, wok, garlic, ginger, vegetables, spring rolls, wrap, savory
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