Moo Shu Pork Recipe Authentic

RealDeal Moo Shu Pork (木犀肉) Omnivore's …

WEBAug 21, 2016 · Add 2 tablespoons oil and swirl the wok so that the oil coats the bottom (*footnote 2). When the oil just starts to smoke, spread the …

Rating: 5/5(8)
1. Add dried wood ear mushrooms into a small bowl and hot water to cover. Add dried lily flowers into another small bowl and hot water to cover. Rehydrate for 20 to 30 minutes, or until ingredients turn tender. Check after 10 minutes to make sure the water still covers all the ingredients. If the water gets cold, change to another batch of hot water. Gently rub with hands and rinse to remove the dirt. Remove tough ends of the mushrooms and flowers. Drain and place in a small bowl. It is OK if the ingredients are still a bit wet.
2. Slice pork against the grain into bite-sized pieces, as thinly as possible.
3. In a small bowl, combine pork, Shaoxing wine, salt, and white pepper. Gently mix by hand so that the seasonings coat the meat evenly without tearing the meat apart. Add cornstarch. Continue to mix with hand until the it forms a thin paste that evenly coats the pork. Marinate for 10 to 15 minutes.
4. In another small bowl, combine chicken stock, light soy sauce, Chinkiang vinegar, salt (if using), sesame oil, and cornstarch. Mix well and set aside.

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Moo Shu Pork, the Original Recipe (木樨肉) Red …

WEBOct 30, 2020 · Pour the remaining ½ tablespoon of oil into the wok. Fry scallions and ginger for 20 sec or so then add wood ear and lily buds. …

1. Cut the pork against the grain into thin slices (if you find it difficult, put the pork in the freezer for 1-2 hours until semi-frozen then slice). Add Shaoxing rice wine. Mix until fully absorbed.
2. Heat 1 tbsp of oil in a wok over high heat until it starts to smoke. Pour in the egg. When the edge is cooked, push to one side to let the uncooked part flow to the centre of the wok. Break the cooked egg into bite-sized pieces with a spatula. Transfer to a plate.
3. Add another 1 tbsp of oil to the wok. Stir fry the pork. Transfer to the egg plate as soon as it turns pale (do not overcook).
4. Pour the remaining 1/2 tbsp of oil into the wok. Fry scallions and ginger for 20 sec or so then add wood ear and lily buds. Stir fry for 30 sec then put in cucumber.

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Healthy Moo Shu Pork Lord Byron's Kitchen

WEBApr 12, 2021 · Instructions. In a large skillet, over medium-high heat the butter until melted. Pour in the whisked eggs and cook until firm. Flip …

1. In a large skillet, over medium-high heat the butter until melted. Pour in the whisked eggs and cook until firm. Flip and cook for 1-2 minutes more. Transfer cooked egg to a large cutting board to cool.
2. Add the olive oil to the skillet, along with the prepared pork, salt, and ground black pepper. Fry until the meat is browned, but not overcooked.
3. Transfer cooked pork to a bowl and set aside.
4. Add the kale, cabbage, ginger, and garlic to the skillet. Toss well to combine and sauté until the kale and cabbage begin to wilt slightly.

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