Muxi Rou Chinese Mushu Pork Recipe

Name: Muxi Rou Chinese Mushu Pork
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 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

Experience the authentic flavors of Kunming with this Muxi Rou recipe! This isn't your average Mushu Pork; it features the essential wood ear mushrooms and a vibrant kick of fresh cilantro (use cautiously!). Inspired by Hong Dou Yuan's legendary version, this recipe delivers a delicious stir-fry perfect for a family dinner or a special occasion. Learn how to perfectly julienne the pork and wood ears for an unforgettable culinary journey.

Prep Time 45 mins

Cook Time 60 mins

Calories 902.5 kcal

Protein 69g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.