Mu-Shu Pork

Mu-Shu Pork
Photo by Sloan Howard


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

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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