The inspiration for today’s recipe came from Food Network’s website. Here is the recipe’s original form, but I changed it a bit to 1) accommodate what I had in the fridge, and 2) make it more authentic.
Moo Shu Pork is a dish from northern China. It traditionally includes wood ear mushrooms and day lily buds, but I substituted straw mushrooms and omitted the day lily buds simply because I have never seen any of these items in local grocery stores (although it warrants a closer look the next time I visit the Asian market). I used canned straw mushrooms, but in retrospect, Shiitake mushrooms or even button mushrooms would have had better flavor. The canned mushrooms didn’t have much flavor at all. It’s worth noting that Shiitake mushrooms are commonly used in American-Chinese restaurants’ adaptations of the dish.
Anyway though. Enough of my blabbing.
To make 2 large servings, you will need:
- 3 tbs of hoison sauce
- 3 tbs rice vinegar, rice wine, or mirin
- 2 cloves of garlic
- Freshly ground black pepper
- 2 tbs peanut, sesame, or vegetable oil
- 8 ounces mushrooms (shiitake (stemmed) or button), sliced
- 5 green onions/scallions
- 1 lb of pork chops/tenderloin, thinly sliced (I think chicken would be good, too)
- 1c coleslaw mix (or shredded cabbage)
- 1 egg, beaten
- (Optional) Approx 1c of bamboo shoots
- (Optional) Sriracha sauce, for heat and flavor
First, stir the hoisin sauce and vinegar until combined.
Add in the minced garlic and black pepper.
Marinate the pork in this mixture for 20 minutes to 2 hours in the refrigerator.
Side note: These were the mushrooms and bamboo shoots I used. I don’t recommend the mushrooms like this. Fresh would have definitely been better, but I used what I had.
Once the pork is finished marinating, heat the oil in a large saute pan over medium-high.
Once the pan is hot, add the pork and the marinade.
Saute the pork until it is lightly browned (3-5 minutes). Remove the pork to a plate and set aside.
While the pork is cooking, feel free to thinly slice your green onions and cabbage.
Once the pork is removed from the pan, remove the pan from the burner to cool it down for about 30 seconds. Reduce burner’s heat to medium and add the beaten egg to scramble (add extra oil beforehand if needed). It should scramble alongside some of the remaining sauce and absorb the delicious flavor.
Food Network’s recipe did not include a scrambled egg, which I found odd, considering the egg is a major part of the traditional dish.
Drain any canned vegetables or fungi you are using. Aren’t these straw mushrooms adorable?!
Add the bamboo shoots (if using) and mushrooms to the pan. Saute for 2 minutes.
Add the chopped cabbage (or coleslaw mix) and 3/4 of the green onions. Saute for an additional 2 minutes.
Add the pork and any sauce back to the pan and stir. Saute for 2 more minutes, or until heated through.
Add in sriracha sauce here if you are using it. I only used about a teaspoon and the flavor was very mild…. so don’t be afraid, even if you are averse to spicy food.
Serve on a cabbage leaf if you want some extra flair. Top with any remaining sliced green onions. Traditionally, this dish is served with thin Chinese pancakes resembling tortillas, but I could see myself serving it with rice in the future.
My husband and I loved the flavor of the sauce, especially the hoison. There were no leftovers. I’ll certainly be making this again!
I hope you give it a try, and enjoy!