Ingredientes para Muxi Rou Chinese Mushu Pork
- Dried Wood Ear Mushrooms
- Boneless Pork Loin
- 1/4 tsp salt
- 1/2 tsp sugar
- 2 tsp soy sauce
- 6 grinds white pepper
- Shaoxing Wine
- 1 tsp cornstarch
- 1 tbsp water
- Peanut Oil
- 2 large eggs
- Garlic Clove
- 2 scallions, white and green parts separated
- 1 tsp sesame oil
- 1/4 cup fresh cilantro, chopped (optional, use with caution)
- Mandarin Pancake
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Muxi Rou Chinese Mushu Pork? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Muxi Rou Chinese Mushu Pork
- Soak dried wood ear mushrooms in boiling water for 20-60 minutes. Drain, squeeze out excess water, and slice into julienne strips.
- Freeze pork loin for 20-30 minutes to firm it. Slice very thinly, stack the slices, and julienne.
- In a bowl, whisk together 1/4 tsp salt, 1/2 tsp sugar, 2 tsp soy sauce, 6 grinds of white pepper, 1 tbsp cooking wine, 1 tsp cornstarch, and 1 tbsp water.
- Add the julienned pork to the marinade and stir to coat evenly.
- Marinate the pork for at least 20 minutes, then stir in 1 tbsp cooking oil.
- In a separate bowl, lightly beat the eggs with 1 tbsp cooking oil and 1/4 tsp salt.
- Heat a wok over high heat until it begins to smoke.
- Add 1 tbsp cooking oil to the wok and swirl to coat.
- Add the wood ear mushrooms and stir-fry for 30 seconds.
- Season with 1/4 tsp salt, 1/4 tsp sugar, and 1 tsp soy sauce. Transfer to a warm dish and set aside.
- Reheat the wok until it begins to smoke. Add 2 tbsp cooking oil and swirl.
- Pour in the egg mixture and scramble lightly. Set aside on a warm plate.
- Clean the wok thoroughly, washing if necessary.
- Reheat the wok until it begins to smoke. Add 3 tbsp cooking oil and swirl.
- Add the minced garlic and stir for a moment until fragrant.
- Add the white parts of the scallions, stir, and allow to sizzle briefly.
- Add the marinated pork and stir-fry for about 1 minute until the color changes.
- Add 1 tbsp cooking wine around the sides of the wok, continuing to stir-fry.
- Add the cooked wood ears and scrambled eggs to the wok. Stir for another minute until the pork and eggs are thoroughly cooked and everything is heated through.
- Serving Option 1: Remove from heat. Toss in sliced green onions and fresh cilantro (if using). Drizzle with sesame oil and serve with rice.
- Serving Option 2: Remove from heat. Drizzle with sesame oil and serve with rice.
- Serve the Muxi Rou on one platter, mandarin pancakes on another, and green onions and cilantro (if using) in a third dish. Guests can assemble their own pancakes.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
12g
Fat
85g
Carbs
4g
