Moo Shu Pork

Method12 steps · about 2 hr

1. 1

   Step 1: Prepare the mushrooms before starting the stir-fry: wash and soak all 4 dried shiitakes and the 0.3 oz dried wood ears in water according to their package instructions until fully rehydrated and pliable. For a long cold soak, keep them refrigerated. Drain, slice the shiitakes and roughly chop the wood ears; discard the used water. Wash and dry the cabbage, carrots (1½ cups) and scallions (2); shred the cabbage and julienne the carrots and scallions. Chop the garlic (2) and beat the two eggs in a separate bowl. If preparing the optional finishing slurry, mix a small amount of the additional cornstarch with an equal volume of its separate water. Have one complete batch of fully cooked moo shu pancakes ready to serve warm.

   Uses 2 large eggs · 2 garlic cloves · 3 cups Taiwanese flat cabbage or green cabbage, finely shredded · 1½ cups julienned carrots (140 g) · 4 dried shiitake mushrooms · 0.3 oz dried wood-ear mushrooms · 2 scallions · One complete separately cooked batch of moo shu pancakes, ready warm

   
2. 2

   Step 2: Cut the chilled boneless pork into thin strips. Mix all 12 oz pork with the 1 tbsp marinade water, 1 tbsp marinade oyster sauce, 1 tsp marinade cornstarch and 1 tsp marinade oil. Cover and marinate in the refrigerator for 15 minutes.

   Marinate the pork for 15 minutes · 15 minUses 12 oz boneless pork shoulder · 1 tbsp water for pork marinade · 1 tbsp oyster sauce for pork marinade · 1 tsp cornstarch for pork marinade · 1 tsp neutral oil for pork marinade

3. 3

   Step 3: Make the table sauce in a microwave-safe bowl: mix the 3 tbsp table-sauce hoisin, 2 tsp hot table-sauce water, 1 tsp table-sauce soy sauce and ¼ tsp table-sauce sesame oil. Microwave for 20 seconds and set aside to serve at the table.

   Uses 3 tbsp hoisin for table sauce · 2 tsp hot water for table sauce · 1 tsp soy sauce for table sauce · ¼ tsp sesame oil for table sauce

4. 4

   Step 4: In a separate measuring cup or small bowl, mix the filling seasoning: ¼ cup hot seasoning water, 1 tbsp seasoning hoisin, 1 tbsp seasoning oyster sauce, 2 tbsp seasoning soy sauce, 1 tsp seasoning sesame oil, ½ tsp seasoning cornstarch, ½ tsp dark soy sauce and ⅛ tsp white pepper. Stir until evenly combined.

   Uses ¼ cup hot water for filling seasoning · 1 tbsp hoisin for filling seasoning · 1 tbsp oyster sauce for filling seasoning · 2 tbsp soy sauce for filling seasoning · 1 tsp sesame oil for filling seasoning · ½ tsp cornstarch for filling seasoning · ½ tsp dark soy sauce · ⅛ tsp white pepper

5. 5

   Step 5: Heat the wok until it just starts to smoke and coat it with 2 tbsp of the cooking oil. Pour in all the prepared beaten eggs and scramble quickly until fully set with no liquid egg. Turn off the heat, break the eggs into smaller pieces and lift them onto a clean plate.

   Uses 2 tbsp cooking oil for the eggs · All two beaten eggs from step 1

   
6. 6

   Step 6: Heat another 1 tbsp cooking oil in the wok. Add all the marinated pork and lightly sear the strips on all sides until mostly cooked. Lift them onto a separate clean plate; they will finish cooking shortly in the sauce. Continue straight to the vegetable stages and keep this partially cooked pork separate from the cooked eggs.

   Uses All the pork and marinade from step 2 · 1 tbsp cooking oil for the pork · Any cooking oil remaining in the wok after lifting out the eggs in step 5

   
7. 7

   Step 7: Add the remaining 1 tbsp cooking oil to the wok and turn the heat to medium-high. Add all the prepared garlic, cabbage, carrots, shiitakes and wood ears. Stir-fry for 1 minute.

   Stir-fry the vegetables for 1 minute · 1 minUses The pan oil remaining after lifting out the pork in step 6 · Remaining 1 tbsp cooking oil for the vegetables · All the garlic, cabbage, carrots, sliced shiitakes and chopped wood ears prepared in step 1

   
8. 8

   Step 8: Add all the 1 tbsp Shaoxing wine to the vegetables and mushrooms. Continue stir-frying for another 30 seconds.

   Stir-fry with wine for another 30 seconds · 1 minUses All the stir-fried vegetables, mushrooms and pan oil from step 7 · 1 tbsp Shaoxing wine

9. 9

   Step 9: Stir the filling seasoning again and add all of it to the wok, together with all the partially seared pork. Stir-fry for 1–2 minutes, checking from 1 minute, and continue as needed until the pork is fully cooked through and reaches at least 63°C (145°F).

   Check the pork filling from 1 minute · 1 minUses All the vegetables, mushrooms and wine from step 8 · All the filling seasoning mixed in step 4 · All the partially seared pork lifted onto the clean plate in step 6

10. 10

    Step 10: Add all the cooked scrambled eggs and prepared scallions. Toss for about 30 seconds, until the vegetables are wilted and most of the liquid has cooked off.

    Uses All the fully cooked pork, vegetables, mushrooms and seasoning from step 9 · All the cooked eggs lifted onto the plate in step 5 · All the julienned scallions from step 1

11. 11

    Step 11: If excess liquid remains, stir the optional finishing slurry again and add a small amount gradually, only as needed. Stir over the heat until the filling is lightly thickened.

    Uses All the hot filling from step 10 · A small draw of the optional equal-volume finishing slurry from step 1, only if excess liquid remains

12. 12

    Step 12: Take the fully cooked filling off the heat and let it rest for at least 3 minutes. Share between six portions. Serve with the warm, ready moo shu pancakes and the separate table sauce: spread sauce on a pancake, add filling and fold it around the filling.

    Rest the cooked pork filling for at least 3 minutes · 3 minUses All the finished filling from step 11 · The separately cooked pancake batch kept ready in step 1 · The table sauce made in step 3, drawn for spreading as needed