Moo Shu Pork, the Original Recipe (木樨肉)

Method10 steps

1. 1

   Step 1: Cover all 20 dried edible lily-bud strands with warm water in a bowl. Soak for about 30 minutes until soft, then drain, trim any tough ends and cut each strand in half crosswise. Keep the drained buds ready; discard the soaking water.

   Soften the dried lily buds for about 30 minutes · 30 minUses 20 strands purchased dried edible lily buds, soaked and halved in step 1 · Warm water to cover the dried lily buds

2. 2

   Step 2: In a separate bowl, cover all 5 g dried wood ear mushrooms with warm water. Soak for about 10 minutes until fully softened, then rinse, drain and tear into small pieces, trimming tough bases. Discard the soaking water. Start this while the lily buds soak.

   Soften the dried wood ear for about 10 minutes · 10 minUses 5 g dried wood ear mushrooms, soaked and torn in step 2 · Warm soaking water and fresh rinsing water for wood ear

3. 3

   Step 3: Before heating the wok, wash and slice the cucumber (80 g), wash and finely chop both scallion (2 stalks) stalks, and have the minced ginger (1 teaspoon) ready. Lightly beat all three medium eggs in a separate bowl. Slice the raw pork tenderloin (150 g) thinly against the grain, mix with all 1 tbsp Shaoxing wine and stir until absorbed. If slicing is difficult, the pork can first be chilled in the freezer for 1–2 hours until semi-frozen. Keep prepared raw pork separate from the egg and vegetables.

   Uses 150 g pork tenderloin (see note 1) · 1 tablespoon Shaoxing rice wine · 3 medium eggs, lightly beaten in step 3; the author also permits 2 large eggs · 80 g cucumber, sliced · 2 stalks scallions, finely chopped · 1 teaspoon minced ginger · Water for washing the cucumber and scallions

   
4. 4

   Step 4: Heat 1 tbsp of the oil in the wok over high heat until very hot. Pour in the prepared beaten eggs. As the edges set, push them aside so uncooked egg flows to the centre. Continue until the egg is fully set, break it into bite-size pieces and transfer to a clean plate.

   Uses 1 tbsp of the divided oil for the egg · All the lightly beaten three medium eggs

   
5. 5

   Step 5: Add another 1 tbsp oil to the wok and stir-fry all the prepared pork slices. Keep them moving until fully cooked, continuing beyond the pale appearance if needed; check at least 63°C / 145°F. Transfer the cooked pork to a clean plate and rest it in step 6 before the final combination.

   Uses Another 1 tbsp divided oil for pork · All the thin tenderloin slices with absorbed Shaoxing wine

   
6. 6

   Step 6: Let all the cooked pork rest for at least 3 minutes after it reaches 63°C / 145°F. Prepare the vegetable stages while it rests, but do not return the pork to the wok until this rest is complete.

   Rest the cooked pork for at least 3 minutes · 3 minUses All cooked pork slices after their temperature check

7. 7

   Step 7: Add the remaining ½ tbsp oil to the wok. Fry all the prepared scallions and minced ginger for about 20 seconds, stirring continuously.

   Fry scallion and ginger for about 20 seconds · 1 minUses Remaining ½ tbsp divided oil for vegetables · All the finely chopped two scallion stalks and 1 tsp minced ginger

8. 8

   Step 8: Add all the drained softened wood ear mushrooms and drained lily buds to the aromatic wok. Stir-fry for about 30 seconds, keeping them moving.

   Stir-fry the wood ear and lily buds for about 30 seconds · 1 minUses The complete aromatic wok · All drained softened wood ear pieces · All drained halved lily buds

9. 9

   Step 9: Add all the prepared cucumber slices to the mushroom-lily wok and stir-fry just until the cucumber begins to wilt. If the pork is still resting, take the wok off the heat while waiting, then return it to the heat for the final combination.

   Uses The complete vegetable wok · All prepared 80 g cucumber slices

   
10. 10

    Step 10: Once the cucumber begins to wilt and the pork has completed its rest, return all the cooked egg and pork to the wok. Add all 1 tbsp light soy sauce, ¼ tsp salt and the pinch of ground white pepper. Stir-fry for about 10 seconds to combine everything and heat it through, then serve immediately as two portions.

    Combine and season the cooked ingredients for about 10 seconds · 1 minUses The complete vegetable wok · All cooked egg pieces · All rested cooked pork slices · 1 tablespoon light soy sauce · ¼ teaspoon salt (or to taste) · 1 pinch ground white pepper