Mu Shu Pork (木須肉)
Author: Jeff Kang
Recipe type: Main
Cuisine: Chinese
Serves: 3
- 1 pound of pork butt
- 2 Tbsp of soy sauce
- 1 Tsp of sugar
- 1.5 Tbsp of rice wine
- 1.5 Tbsp of corn starch, or sweet potato powder
- 1 Tbsp of sesame oil
- ½ Tbsp of soy sauce
- 2 eggs
- 1 cup of shredded black fungus
- 1 cup of bamboo shoots strips
- 2 green onion
- Soak dried black fungus
- Shred the pork
- Marinate the pork shreds with soy sauce, sugar, rice wine and starch for at least 15 min
- Scramble the egg at medium heat, remove from heat when it’s half cooked
- Cut green onions, black fungus and other optional vegetables into strips
- Add a little bit of oil to a pan, heat up at high heat for 1 min
- Stir fry pork shreds to well cooked
- Add in half cooked scrambled eggs, green onions, black fungus, bamboo shoots and other vegetables
- Season with sesame oil, soy sauce, stir fry at high heat for another 3 min
- Ready to serve
Recipe by It's My Dish at https://itsmydish.com/mu-shu-pork/
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