Moo Shu Pork

The classic chinese version of this dish is served as a simple stir fry, but the Chinese-American dish that I make at home originates in 1958 from Joyce Chen's restaurant in Cambridge, MA. The main difference is that the Chinese-American version is served with thin Mandarin pancakes and hoisin sauce. (Some versions of the dish at even more Americanized chain restaurants may include ingredients like cabbage or carrots in place of the day lily and woodear).

I like to add a lot of fresh mushrooms. Sometimes I replace the pork entirely with mushrooms (I also like the aliteration of Moo Shu Mushroom).

There's a version of this dish in my book The Wok, there's a version I published in The New York Times, and I have a first-person video on the dish in which a long-haired version of me makes it.

Here's a video on how to make mandarin pancakes (I also have a recipe in my book), though you can also buy them frozen or just use thin flour tortillas instead.

Cook Time: 10 minutes or less

Prep Time: depends how fast you prep.

Yield:4 servings

Note: dried wood ear mushrooms and day lily bulbs can be ordered online or at any Chinese supermarket.

For the Pork and Marinade

1 pound (450g) pork loin, tenderloin, or siroin, cut into thin slivers

1 tablespoon (15ml) Shaoxing wine or dry sherry

1 teaspoon (5ml) light soy sauce or shoyu

1 teaspoon (about 2g) cornstarch

small pinch baking soda

1 teaspoon (about 3 g) Kosher salt

Pinch of MSG (optional)

For the Stir-Fry

Neutral oil, as needed

3eggs, thoroughly beaten with a pinch of salt

2slices fresh ginger

½ pound mixed mushrooms, such as beech, shiitake, or maitake, cut into bite-sized slivers (or left whole if small)

10 to 15 grams dried Chinese wood ear mushrooms, reconstituted in warm water and drained well

10 to 15 grams dried day lily buds reconstituted in warm water and drained well

2 scallions, thinly sliced on a sharp bias

2 tablespoons (30ml) Shaoxing wine or dry sherry

1 tablespoon (5ml) light soy sauce or shoyu

 A drizzle of roasted sesame oil

To Serve

Mandarin pancakes or warm flour tortillas

Hoisin sauce or sweet bean sauce

1. Marinate the Pork: Combine the pork, wine, soy sauce, cornstarch, baking soda, salt, and MSG (if using) in a bowl and mix thoroughly. Set aside at least 15 minutes or up to overnight (in the fridge if it's overnight)

2. Cook the eggs: Heat a wok over high heat until lightly smoking. Reduce heat to low and add a  tablespoon of oil. Add the eggs. They should immediately puff up. Cook, swirling the wok until the bottom of the eggs are set, about 5 seconds. Flip or lightly stir the eggs with a spatula and continue to cook until just cooked through, about 15 seconds total. Transfer to a bowl and set aside.

3. Reheat the wok over high heat until lightly smoking. Add a couple teaspoons of oil followed by the pork. Stir-fry the pork until it is no longer pink, a couple minutes. Transfer to the bowl with the egg.

4. Reheat the wok over high heat until lightly smoking. Add a couple teaspoons of oil followed by the ginger slices. Let them sizzle for 5 to 10 seconds, then add the fresh mushrooms and stir-fry for 30 seconds. Add the wood ears, day lily buds, and scallions. Stir-fry until heated through, about 1 minute. Return the pork and eggs to the wok and stir-fry, breaking up the eggs with a spatula.

5. Drizzle the wine and soy sauce into the wok from around the edges (the soy sauce should sizzle as it hits the hot metal). Drizzle in a little sesame oil. Stir-fry for a further 15 to 30 seconds, then transfer the mooshu pork to a serving bowl and serve with mandarin pancakes and hoisin sauce.