Mu-Shu Pork

Mu-Shu Pork
Photo by Sloan Howard


  • 1 tsp. salt
  • Mandarin Sauce
  • ½ lb. lean pork, such as loin or tenderloin
  • 1 slice fresh ginger, about 1 inch wide and ¼ inch thick
  • 2 Tbs. soy sauce
  • 4 eggs, beaten
  • 1 scallion (white and green parts), cut lengthwise and then into ½-inch pieces
  • + 8 more ingredients
    • 1 tsp. Chinese rice wine or dry sherry
    • ½ cup golden needles (also called dried lily buds)
    • 3 Tbs. canola or vegetable oil
    • 1 tsp. cornstarch
    • ½ cup bamboo shoots, rinsed, drained, and sliced into a 2-inch julienne
    • ¼ cup dried cloud ears
    • Mandarin Pancakes
    • ¼ lb. Savoy or white cabbage, shredded (about 2 cups)

Cut the pork into 1/4-inch slices. Stack the slices and cut them into thin strips. In a medium bowl, mix the soy sauce, cornstarch, and rice wine. Add the sliced pork and toss to coat. In separate small bowls, soak the cloud ears and golden needles in warm water for about 10 min. Drain and rinse ...

View full recipe at Fine Cooking


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