Mushu Pork

This classic Chinese-American dish features tender, shredded pork butt stir-fried with a medley of crunchy vegetables like tree ears, lily stems, and bamboo shoots. The savory sauce, enriched with Chinese rice wine and soy sauce, coats every bite, while scrambled eggs add a soft, comforting texture. It is traditionally served with hoisin sauce and steamed pancakes, making it an interactive and fun meal for family dinners or potlucks. The combination of textures—crisp veggies, tender meat, and soft egg—creates a satisfying balance of flavors that is both exotic and familiar.

Cooking Method: Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 350

Dietary: Vegan

Description

This classic Chinese-American dish features tender, shredded pork butt stir-fried with a medley of crunchy vegetables like tree ears, lily stems, and bamboo shoots. The savory sauce, enriched with Chinese rice wine and soy sauce, coats every bite, while scrambled eggs add a soft, comforting texture. It is traditionally served with hoisin sauce and steamed pancakes, making it an interactive and fun meal for family dinners or potlucks. The combination of textures—crisp veggies, tender meat, and soft egg—creates a satisfying balance of flavors that is both exotic and familiar.

Directions

1
In a bowl, combine the shredded pork with the Chinese rice wine, light soy sauce, cornstarch, and salt to taste. Marinate for 20 to 30 minutes.
2
Prepare all vegetables: shred the lily stems, tree ears (soaked and squeezed dry), scallions, and bamboo shoots. Set aside.
3
Heat 2 tablespoons of peanut oil in a wok over moderate heat. Pour in the beaten eggs.
4
As soon as the eggs begin to set, scramble them quickly. Remove from the wok immediately to prevent overcooking and set aside.
5
Add 1 tablespoon of peanut oil to the wok over high heat. Stir-fry the marinated pork for about 30 seconds, or until no longer pink. Remove pork and set aside.
6
In the remaining 2 tablespoons of oil, stir-fry the shredded vegetables (lily stems, tree ears, scallions, and bamboo shoots) just until heated through and slightly tender-crisp.
7
Return the cooked pork to the wok. Add the chicken broth, sugar, Chinese rice wine, light soy sauce, and sesame oil. Mix well to combine.
8
Add the scrambled eggs back into the wok, breaking them into bite-size lumps. Toss everything together gently to combine.
9
Serve immediately with heated pancakes and a small bowl of hoisin sauce for dipping.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 350kcal

% Daily Value *
Cholesterol 180mgmg60%
Sodium 650mgmg28%
Protein 35gg70%

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

Read it online: https://www.chefs-mate.com/recipe/mushu-pork/