Authentic Moo Shu Pork {with eggs}
Authentic and easy to make Moo Shu Pork 木须肉 combines the best-flavored marinade for pork slices and the crunch from the cucumbers and carrots!
Equipment
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!