mushu pork

Learn how to make a Cantonese version of this healthy home-cooking favorite from Northern China.

Moo Shu Pork (木须肉)

oz dried wood ear fungus

oz cabbage

pork

oz carrot

oz celery

flour tortillas

salt

cornstarch

water

hoisin sauce

canola oil

chicken bouillon

oyster sauce

Rehydrate wood ear fungus

Submerge the wood ear fungus in a bowl of water for 5-15 minutes. 

Prepare pork

Now, we'll cut our lean pork into thin slices, and then into thin strips. 

Cut vegetables

As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.

Prepare eggs

Crack your eggs into a bowl and add a little bit of salt (to taste). Mix with your fork until bubbles form. 

Heat wok, cook eggs

As with most Chinese recipes, we need our wok to be really hot before cooking. Set the stove to high heat and heat the wok for 3-5 minutes. When it's ready, it should just be starting to let off a little bit of steam/smoke.

Reheat wok, add oil, cook pork

Add more canola oil to the wok, and wait about 1-2 minutes for the wok to heat up again. 

Cook vegetables

Since there's already oil in the wok, we don't need to add any more oil. 

Add flavors, pork

Since a lot of the taste comes from hoisin sauce, we don't need to add too much flavoring to the vegetables themselves. 

Prepare the Moo Shu Pork wraps

Almost there! We just need to cut our eggs into slices, and warm up our tortillas.

https://www.youtube.com/watch?v=0ASmeax5t5w&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2

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Moo Shu Pork (木须肉)

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The most viewed mushu pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Moo Shu Pork (木须肉)

The most viewed mushu pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine