Moo Shu Pork 木須肉

🧂 Ingredients

• 450 g Pork belly

  , julienned
• 400 g Spinach
• 100 g Carrots

  , julienned
• 15 g Dried lily flowers
• 10 g Black fungus

  (aka dried wood ears), julienned
• 30 g Bamboo shoots

  , julienned
• 6 Shiitake mushrooms

  , julienned
• 1 Long English cucumber or equivalent

  , julienned
• 2 slices Ginger

  (or can be minced)
• 4 Large eggs
• 4 tbsp Oil
• 1 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 2 tsp Sugar
• 2 tbsp Shaoxing wine
• ½ tsp White pepper powder
• 1 tsp Sesame oil
• 1 tsp Light soy sauce

  for pork marinade
• 1 tsp Sugar

  for pork marinade
• 1 tsp Cornstarch

  for pork marinade
• 1 tsp Oil

  for pork marinade
• 1 tsp Light soy sauce

  for Shiitake marinade
• 1 tsp Sugar

  for Shiitake marinade
• 1 tsp Cornstarch

  for Shiitake marinade
• 1 tsp Oil

  for Shiitake marinade

Instructions

• 1 Soak black fungus, dried lily flowers and shiitake mushrooms night before
  (unless you are using fresh ones) Black fungus and dried lily flowers only need
  30 minutes of soaking. Shiitake mushrooms, depending on their size and thickness
  may need 1-6 hours of soaking. I usually just soak everything overnight
• 2 Prepare 2 pieces of ginger. You can leave it whole, minced or julienned. I leave
  it whole so I can easily fish it out at the end
• 3 Julienne pork belly, carrots, black fungus, bamboo shoots and shiitake mushrooms
  I didn’t add bamboo shoots because I’m not a fan but it is a traditional
  ingredient in this dish
• 4 Marinate pork belly and shiitake mushrooms separately in 1 tsp light soy sauce,
  1 tsp sugar, 1 tsp cornstarch respectively. Mix well and add 1 tsp of oil to
  each and mix again. Marinate for 15 minutes Marinating shiitake mushrooms can
  add a lot of overall flavour
• 5 Boil a pot of water. When water comes to a boil, blanche bamboo shoots, black
  fungus, carrots, dried lily flowers for 3 minutes. Remove from water and let it
  cool in a colander. You can use this water to blanche the spinach in step 6
• 6 Wash spinach and blanche in boiling water for 30 seconds. Drain water in a
  colander. After cooling, squeeze out water and cut into approx. 6cm pieces. Set
  aside
• 7 Wash soaked lily flowers and squeeze out water. Cut off the hard end, if any,
  and cut in half
• 8 Peel (optional) and slice cucumbers and set aside
• 9 Beat 4 eggs
• 10 Heat wok to medium-high heat, add 2 tbsp oil, add eggs. Press down on the egg
  with a spatula while stirring so that the eggs break apart into small pieces.
  Remove the egg from the wok and set aside
• 11 Add 2 tbsp oil to the wok, put the heat on high
• 12 Add pork belly to the wok. Arrange in single layer and let it sit for 1 minute.
  Flip it over and let it sit for another minute. Stir-fry for 30 seconds and
  remove from the wok. Leave the oil in the wok
• 13 Add ginger to the wok. After they turn golden colour, add shiitake mushrooms and
  stir-fry for 30 seconds
• 14 Add the pork back into the wok and stir-fry together for 30 seconds to allow the
  wok to get hot again before adding the blanched carrots, black fungus, bamboo
  shoots and lily flowers. Stir-fry for 2 minutes
• 15 Add 2 tbsp Shaoxing wine around the side of the wok. Add 1 tbsp light soy sauce,
  1 tbsp dark soy sauce, 2 tsp sugar and ½ tsp white pepper powder. Stir-fry for 1
  minute until everything is well mixed
• 16 Add spinach. Stir-fry for one minute
• 17 Add egg. Stir-fry for another minute until everything is piping hot. Turn off
  heat and add 1 tsp of sesame oil.
• 18 Put onto serving plate and arrange cucumbers around the plate
• 19 Serve with Mandarin pancakes and Hoisin sauce

Nutrition Info