Mu shu pork
We purchased 300g of sliced stir-fry pork from the butcher, which goes a long way in this dish. The addition of any Chinese greens – choy sum, Chinese spinach or baby pak choy – means this meal is healthy as well as delicious.
|4||Chinese mushrooms, dried (available from Asian food stores)|
|5 Tbsp||Vegetable oil|
|300 g||Baby lettuce leaves, thinly sliced|
|3||Eggs, lightly beaten with a pinch salt|
|½ cup||Spring onion, sliced, cut on an angle|
|2 tsp||Fresh ginger, cut into matchsticks|
|200 g||Chinese greens, cut into 5 cm lenghts|
|1 Tbsp||Hoisin sauce|
|2 Tbsp||Soy sauce|
|1 to taste||Salt|
|1 Tbsp||Rice wine, or sherry|
- Soak the mushrooms in warm water for 15 minutes until soft. Cut away the stalks then thinly slice into strips.
- Mix all the pork seasoning ingredients together, then stir through the sliced pork.
- Heat 2 tbsp of oil in a wok until it begins to smoke. Add the beaten eggs and slowly stir to scramble. Remove from the wok and reserve.
- Heat the remaining oil in a wok. Add spring onion and ginger before adding the seasoned pork. Quickly stir-fry for several minutes until the pork is just cooked.
- Add mushrooms, bamboo shoots and greens. Stir fry for 2 minutes before adding the hoisin sauce, soy sauce, rice wine or sherry, and a pinch of salt. Toss well before returning eggs to the wok to reheat. Serve immediately.