Ingredients
-
1/2
-
1/2
-
3/4
-
3/4
-
5
-
1/8
-
2
-
1
-
1
-
8
-
-
-
-
-
Directions
Muxi Rou (Chinese Mushu Pork), True Mushu Pork has to have wood ears. My favorite restaurant version, from Hong Dou Yuan in Kunming, also includes fresh cilantro. I guess they don’t clean the cilantro well, because it makes me sick every time, but I keep on ordering it anyway. Yum., This recipe provided us with a truly delicious dinner last night. Although I had all the ingredients in my kitchen, the actual cooking needed concentration to add how much of which flavorings when. On the other hand, following the detailed recipe, a wonderful dish was produced. I am sure if I make it more often, my performance in the kitchen will be smoother. Thank you very much for sharing this excellent recipe with us., True Mushu Pork has to have wood ears. My favorite restaurant version, from Hong Dou Yuan in Kunming, also includes fresh cilantro. I guess they don’t clean the cilantro well, because it makes me sick every time, but I keep on ordering it anyway. Yum.
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Steps
|
1
Done
|
Soak Wood Ears in Boiling Water For 20-60 Minutes, Then Drain and Squeeze Out Excess Water, and Slice Julienne. |
|
2
Done
|
Freeze the Pork Loin For 20-30 Minutes to Firm Up a Little Bit, Then Slice Very Thin, Then Stack the Slices and Julienne. |
|
3
Done
|
Combine 1/4 T Salt, 1/2 T Sugar, 2 T Soy Sauce, 6 Turns White Pepper Mill, 1 T Wine, 1 T Cornstarch, and 1 T Water For the Marinade. Add to the Pork and Stir to Coat. |
|
4
Done
|
Marinate Meat For About 20 Minutes, Then Stir in 1 T Oil. |
|
5
Done
|
Beat the Eggs Lightly With 1 T Oil and 1/4 T Salt. |
|
6
Done
|
Heat a Wok Over High Heat Until Smoke Rises. Add 1 T Oil and Swirl It Around. Add the Wood Ears and Stir For 30 Seconds. Season With 1/4 T Salt, 1/4 T Sugar, and 1 T Soy Sauce. Transfer to Warm Dish and Set Aside. |
|
7
Done
|
Reheat the Wok Until Smoking. Add 2 T Oil and Swirl It Around. Pour in the Egg and Scramble Lightly. Set Aside on Warm Plate. |
|
8
Done
|
Scrape Wok Clean, Washing If Necessary. |
|
9
Done
|
Reheat Wok Until Smoke Rises. Add 3 T Oil and Swirl Around. Add the Garlic and Stir a Moment Until Fragrant. Add the White Part of the Scallions, Toss and Allow to Sizzle For a Few Moments. Add the Pork and Stir-Fry For About a Minute Until Color Changes. Add 1 T Wine Around the Side of the Wok, Continuing to Stir-Fry. Add Wood Ears and Eggs to the Wok, Stirring For Another Minute Until Pork and Egg Are Thoroughly Cooked and All Ingredients Are Hot. |
|
10
Done
|
Serving Option 1: After Removing Wok from Heat, Toss in Green Onion Parts and Fresh Cilantro, Drizzle With Sesame Oil, and Serve With Rice. |
