The name mu-hsu-jou (or moo shu) is used to describe small pieces of scrambled egg as they resemble the tiny yellow flowers of sweet osmanthus trees. The two main ingredients of Moo Shu Pork are egg and pork.
Typically eaten with mandarin pancakes so you should make that also.
Ingredients
- 1/2 dried Tiger Lilly buds
- 1/2 cup dried cloud ear mushrooms
- 1/2 pound boneless pork shoulder
- 1 Tbsp rice wine (or dry sherry)
- 1 Tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sugar
- 4 Tbsps peanut oil (or other flavorless high temp oil)
- 4 eggs
- 1 tsp salt
- 4 scallions –including green tops
- 1 tsp sesame seed oil
- Mandarin Pancakes
Preparation
- In a small bowl cover Tiger Lilly buds with 1 cup warm water and soak for 30 min. Snap off and discard the hard ends of the buds, rinse with cold water, and cut each in half.
- In another small bowl cover the cloud ears with 1 cup warm water for 30 min. Rinse with cold water, and break into small pieces.
- Cut pork horizontally into paper thin slices with a cleaver or sharp knife. Then cut the slices into shreds 1 1/2 – 2 inches long.
- Ina larger bowl combine wine, soy sauce, cornstarch, and sugar then mix in the pork shreds and mix well.
- Lightly beat the eggs.
- Set a large saucepan (or wok) over high heat for about 30 seconds. Pour in two Tbsp of oil and then add the eggs. Push the cooked egg to the back of the pan immediately so the still-liquid egg will cook quickly. As soon as all the egg is set and dry (before they brown) transfer them to small bowl and break them up with a fork.
- Pour another 2 Tbsp of oil into the pan and let if heat up for 30 seconds.
- Add the shredded pork mixture and fry for 5-6 minutes until the pork looses its pink color. Add the Tiger Lilly buds and cloud ear and fry for about 1 minute.
- Add the scallions and salt. Mix well and then add the scrambled eggs.
- Stir for 1 minute longer then add the sesame oil and serve immediately in a deep platter.