Moo Shu Pork

The first time I made this, I ended up making another batch the next week, and then the week after that. It appeals to be as it is fairly simple, very quick, and makes use of items I commonly have around. Plus, it is fairly versatile in more ways than one. While no vegetables are listed in this recipe, the picture shows a version with asparagus and broccoli. I have also used frozen spinach, frozen peas, and cubed bell pepper. The marinade can also be adjusted for certain flavors. I believe the important part there is to have some combination of baking soda and an acid to give the pork a silky texture. For example, when making pork fajitas once, I replaced the soy sauce and sherry with lime juice and spices such as chili powder, cumin, and Mexican oregano.

A key part to keep in mind when cooking this is that it should be done over high heat and you need to move fast to not overcook things. To me this is especially important when cooking the eggs and the pork. Since these are removed from the pan then added back later to cook a little more, those should be undercooked the first time around. Stirring and tossing constantly I think is also important. The eggs especially can pick up some color if you don’t keep them moving, and I personally do not like the flavor that “toasted” eggs adds to this dish.

Timings

Prep: 10 minutes
Cook: 8 minutes
Wait: 15 minutes
Total: 38 minutes

Equipment Notes

  • I use a 14in carbon steel wok for this.

Ingredients

  • 2 eggs, beaten
  • 1T neutral, high smoke point oil, divided
  • 1/2lb pork loin
  • 4oz mushrooms, sliced
  • 2 cloves garlic, grated
  • 1in knob of ginger, julienned thinly or grated
  • (optional) 4 dried Thai chili peppers
  • 2 scallions, sliced with the whites and greens separated
  • Salt and pepper to taste
  • 1/2t sesame oil

Marinade

  • 2t soy sauce
  • 2t dry sherry
  • 1/4t salt
  • 1/4t pepper
  • 1/2t oil of your choice such as sesame or olive
  • 1/8t MSG
  • 1/4t baking soda

Sauce

  • 2t dry sherry
  • 2t soy sauce
  • 2t corn starch
  • 1/8t MSG

Steps

  1. Cut the pork into thin strips about 1/4in wide and 1/8in thick.
  2. Place the pork in a bowl and cover with water. Mix and squeeze the pork with your hands for about 30 seconds. Transfer to a strainer and press the pork strips to get rid of the water.
  3. Mix the marinade ingredients in a bowl. Add the pork strips and mix until the pork is sticky. Let rest for 15 minutes.
  4. Mix the eggs with a pinch of salt, and let rest for 15 minutes.
  5. Heat a wok over high heat, add 1t of oil and then add the eggs. Cook about 30 seconds or until almost fully cooked, stirring and breaking apart constantly.
  6. Remove the eggs to a bowl and add 1t of oil back to the wok. Add the pork and cook about 1 minute or until the pork is almost cooked through.
  7. Remove the pork to the bowl with the eggs and add 1t of oil back to the wok.
  8. If using dried peppers, add them now and cook for about 30 seconds or before they start to brown, then remove and discard them.
  9. Add the mushrooms, ginger, and garlic, and cook about 1 minute.
  10. Add the scallion whites and any additional vegetables you want, and cook about 1 minute.
  11. Add the eggs and pork back to the pan and toss for about 30 seconds, tossing constantly.
  12. Pour the sauce around the edges of the wok and toss briefly.
  13. Remove from heat, add the sesame oil and scallion greens, and toss. Season with salt and pepper to taste.

References