Moo Shu Pork (木须肉)

木须肉

Moo Shu Pork (木须肉) — ShandongShandong / northern China home cooking.

Ingredients

• pork loin or belly, thinly sliced
• eggs
• dried black wood ear mushrooms
• cucumber, sliced on diagonal
• carrot, thinly sliced
• scallions, cut into 4 cm sections
• ginger, minced
• light soy sauce
• oyster sauce
• sesame oil
• neutral oil

Instructions

1. Prep everything before you start: soaked and torn wood ear, sliced pork, cucumber, carrot, beaten eggs, and sauce (soy + oyster + 2 tbsp water) mixed. (Every ingredient is cut, separated, and within reach)
2. Heat 2 tbsp oil in a wok over medium-high. Pour in the eggs and scramble until just set. Remove to a plate. (Eggs are soft, glossy curds — not browned)
3. Add remaining 1 tbsp oil. Add pork and stir-fry until it turns opaque and lightly golden, about 2 minutes. (Pork turns from pink to pale golden at the edges)
4. Add ginger and scallion whites. Stir 20 seconds, then add wood ear, carrot, and cucumber. Stir-fry 1 minute until the vegetables are glossy and bright. (Vegetables are glossy; cucumber still crisp, carrot bright orange)
5. Return the eggs. Pour in the sauce and toss everything over high heat 30 seconds until coated and glossy. (Everything is coated in a thin glossy sauce)
6. Off heat, drizzle sesame oil and toss once. Serve over steamed rice. (Dish is glossy with a subtle sesame sheen)