BHA & BHT Free Moo Shu Pork
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Learn more →Ingredients
4 servings
For the pork marinade
- 1 lb pork tenderloin, thinly sliced against the grain into 2-inch strips
- 2 tbsp soy sauce
- 1 tbsp shaoxing rice wine
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp sugar
For the stir-fry
- ½ oz dried wood ear mushrooms (about ½ cup dried)
- 3 large eggs
- ¼ tsp salt
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 cups napa cabbage, thinly shredded
- 4 scallions, white and green parts separated, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the stir-fry sauce
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp shaoxing rice wine
- 1 tsp sesame oil
- 1 tsp cornstarch
For serving
- 12 mandarin pancakes (store-bought or homemade)
- 3–4 tbsp hoisin sauce
Instructions
- 1
Place the dried wood ear mushrooms in a medium bowl and cover with boiling water. Soak for 20 minutes, until fully softened and pliable. Drain, rinse, trim off any tough stems, and slice into thin strips. Set aside.
- 2
In a medium bowl, combine the pork strips with 2 tbsp soy sauce, 1 tbsp Shaoxing rice wine, 1 tsp sesame oil, 1 tsp cornstarch, and 1/2 tsp sugar. Toss to coat evenly and let marinate at room temperature for 15–20 minutes.
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