Authentic Moo Shu Pork {with Eggs}
Moo Shu Pork 木须肉 is a classic Northern Chinese dish that combines the best-flavored marinade for pork slices and the crunch from the cucumbers and carrots! I am sharing this highly requested authentic recipe with you. It is easy to make and packed with layers of flavors and textures.
I bet you didn’t know where the name of Moo Shu comes from. It is the name of Osmanthus, a white and yellow flower mostly found in Eastern Asia.
The little egg pieces in Moo Shu pork resemble the flowers. And that is what this stir fry pork dish is named after.
What sets this recipe apart is that I utilize coconut aminos instead of hoisin sauce!
In an authentic Moo Shu Pork recipe, hoisin sauce isn’t usually required. The flavors are mainly from the quality ingredients and simple seasonings.
This authentic Moo Shu Pork does not call for Hoisin sauce. All the flavors come from the quality ingredients used in this recipe.
I used coconut aminos instead of soy sauce which makes this dish soy-free and gluten-free.
Ingredients for Moo Shu Pork
Pork chop or loin are the most suitable cuts for this recipe. I prefer fattier cuts which give this dish a bit more flavor.
Starch is used to marinate the pork and to thicken the sauce. I like to use arrowroot starch. Corn starch is also a good option that is accessible and budget-friendly.
Coconut Aminos is the main seasoning in this recipe. It is a great soy-free and gluten-free choice But you can also use traditional low-sodium soy sauce.
Minced Garlic is one of the essential aromatics used in Chinese cuisine. Although raw garlic has a strong and pungent flavor, the cooked ones become sweeter and nuttier.
Chopped Green Onion is another essential aromatic ingredient to “start the wok”. It means that chefs usually sautee garlic, green onion, and ginger in hot oil for a short amount of time until the fragrance comes out, before adding other ingredients.
Sugar: Many Chinese cuisines I learned from my dad call for a little sugar to bring out the “freshness” and enhance the flavors.
Eggs are one of the signature add-ins for moo shu pork.
Cucumbers may not be prepared in your typical “cold way”, but stir-fried cucumbers give you a unique flavor and texture.
Carrots add more crunch in contrast to the pork and eggs, as well as adding a bit of sweetness.
Dried Woodear Mushrooms are known for their crunchy and chewy consistency. They have a very mild earthy flavor themselves but they do absorb the flavors from the sauce or other ingredients that they are cooked with.
How to Make The Best Moo Shu Pork
Rehydrate the Dried Woodear Mushrooms:
Marinate the Pork:
Now, let’s get cooking:
A few of My Favorite Ways to Serve
There are so many ways for you to enjoy this tasty dish!
First, any stir fry with sauces goes great with white rice! This is my favorite rice cooker that you do not want to miss!
Then of course they are to die for served with Fried Rice or Lo Mein Noodles.
If you prefer a lighter option, try these Quinoa Fried “Rice” or lettuce wrap.
In a lot of recipes you find, you see people enjoying this on tortillas or moo shu pancakes. To make it even more authentic, we also love serving this with my scallion pancakes!
Get the recipe:Authentic Moo Shu Pork {with eggs}
Ingredients
Pork Marinade
- 1 – 1.2 lb Pork Chop
- 1 tsp Salt, or to taste
- 2 tbsp Coconut Aminos
- 1 tbsp Shaoxing wine, optional
- 2 tbsp Arrowroot starch
Stir Fry
- 2 Eggs
- 1/2 Cucumber
- 1 Carrot
- 1/4 cup Dried Woodear Mushroom , *See Notes for other alternatives
- 3 cloves Garlic
- 2 stalks Green Onion
- 1 tbsp Sugar
- 3 tbsp Coconut Aminos
- 3 tsp starch
- 1/4 cup Neutral Cooking Oil
Instructions
Prepare the Dried Woodear
- You will need to rehydrate them based on the package instructions in water.
Marinate the Pork
- Start by thin slicing the pork. If you are using thick pork chop, you can slice them horiztally across the middle to create thinner pieces. Then cut them into slices.
- In a medium mixing bowl, Add pork slices, salt, coconut aminos, shaoxing wine (if using any) and starch together. Use your hands or a pair of tong to mix in the marinade until well combined.
- Let the pork marinate for at least 20 minutes.
Preparing Stir Fry Ingredients
- Cut cucumber and carrots into thin slices or flat disks.
- Mince the garlic and chop the green onions. Seperate the white and green parts.
- Whisk the eggs in a bowl.
Let's Cook!
- In a non-stick pot, wok or pan, heat up a thin to medium netural cooking oil.
- Once the oil is shimmering, gently add in the pork (disgard any remaining marinade). Use a tong or a piar of chopsticks to seperate the pork slices so they can get golden brown on all sides.
- Sear the pork on medium to high heat for 5-6 minutes or until the pork slices are cooked through.
- Remove the pork from the pan into a big bowl or plate.
- In the same pan, there should be some oil left. Add in the eggs, and let it cook for 30 – 40 seconds to form a big piece before breaking them into smaller ones.
- Eggs should cook fairly quickly. Remove from the pan into a bowl.
- In the same pan (if there is no remaining oil, add 1 – 2 tbsp more). Once the oil is warm, add in garlic and the white part of green onion.
- Then add in carrots and woodear to cook for another minute or two.
- Add in the cucumbers and cook for a couple more minutes until cucumbers and carrots are tender.
- Now add back the cooked pork and eggs.
- Stir to combine and break up the eggs into smaller pieces.
- Mix 3 tablespoons of coconut aminos, 3 tablespoons of water and 3 teaspoons of starch.
- Pour over the mix. Gently stir to combine. The sauce should thicken quickly and become a little bit sticky.
- Turn off the heat and we are ready to serve!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
