Mu Shu Pork


8 oz center-cut pork loin, trimmed
1/4 cup light soy sauce
1/4 cup Shaoxing rice wine
1/2 teaspoon roasted sesame oil
2 teaspoons cornstarch
5 dried Chinese mushrooms
3/4 oz dried black fungus (wood ears)
4 tablespoons oil
2 eggs, lightly beaten
4 garlic cloves, finely chopped
2 tablespoons finely chopped ginger
1 leek, white part only, finely shredded
1/4 small Chinese cabbage, shredded, stem sections and leafy sections separated
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/3 cup hoisin sauce
12 Mandarin pancakes


  1. Cut the pork against the grain into slices about 1/4 inch thick, then cut into thin, matchstick-size shreds about 3/4 inch long.
  2. Put the shreds in a bowl, add 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine, the sesame oil and 1 teaspoon of the cornstarch, and toss lightly to coat. Cover with plastic wrap and marinate in the fridge for 30 minutes.
  3. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and shred the caps.
  4. Soak the dried black fungus in cold water for 20 minutes, then drain and squeeze out any excess water. Shred the black fungus.
  5. Heat a wok over high heat, add 2 tablespoons of the oil and heat until very hot. Stir-fry the pork mixture for 2-3 minutes, until the meat is brown and cooked. Remove with a wire strainer or slotted spoon and drain.
  6. Rinse and dry the wok. Reheat the wok over high heat, add 1 tablespoon of the oil and heat until hot. Stir-fry the egg to scramble, then move to the side of the wok.
  7. Add 1 tablespoon of oil, heat until very hot, and stir-fry the garlic, ginger, mushrooms and black fungus for 10 seconds, or until fragrant. Add the leek and toss lightly for 1-1/2 minutes, then add the cabbage stems and stir-fry for 30 seconds. Add the leafy cabbage sections, and cook for 1 minute, or until the vegetables are just tender.
  8. Combine 1-1/2 tablespoons of the soy sauce, the remaining rice wine and cornstarch, the sugar, black pepper and the meat, add to the sauce and simmer until thickened.
  9. Mix together the hoisin sauce, remaining soy sauce and 1-1/2 tablespoons water in a small bowl. Serve the pork with the pancakes and sauce.

Makes 4 servings.

Source: The Food of China