Moo-Shu Pork

Moo-Shu Pork
Photo by CIA/Keith Ferris

Ingredients

  • 1 (1/4-inch) piece fresh ginger
  • 1 teaspoon Asian toasted sesame oil
  • ¼ cup peanut oil
  • ½ ounce dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms)
  • 4 tablespoons Shaohsing rice wine
  • 1 English or kirby cucumber
  • 2 tablespoons sugar
  • + 15 more ingredients
    • 2 large eggs
    • 4 scallions
    • 2 tablespoons peanut oil
    • 2 cloves garlic
    • 2 tablespoons cornstarch
    • ¼ teaspoon ground white pepper
    • 1 tablespoon sesame oil
    • 3 tablespoons oyster sauce
    • 2 large eggs
    • 1 teaspoon Asian toasted sesame oil
    • 12 ounces pork butt
    • 4 ounces fresh shiitake mushrooms
    • 4 tablespoons light soy sauce
    • 3 2/3 cups all-purpose flour
    • 8 ounces Napa cabbage

In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour. In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine,...

View full recipe at Epicurious

Comments

Variations on Moo-Shu Pork

  • Moo Shu Pork
    • 1 (1/2-pound) pork tenderloin
    • 1 medium-size sweet red pepper, seeded and cut into thin strips
    • 2 cloves garlic, minced
    • 1 teaspoon vegetable oil
    • +8 other ingredients
  • Moo Shu Pork
    • 2 garlic cloves
    • 1 tablespoon low-sodium soy sauce
    • 1 tablespoon hoisin sauce
    • 2 cups bean sprouts
    • 1/2 red bell pepper
    • 2 tablespoons sake
    • +5 other ingredients
  • Moo Shu Pork
    • 10 dried wood ear mushrooms*
    • 3 tablespoons soy sauce
    • 2 large eggs, lightly beaten
    • 2 large eggs, lightly beaten
    • +17 other ingredients


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