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MOO SHU PORK (???) | MADE WITH LAU



Moo Shu Pork (???) | Made With Lau image

Learn how to make a Cantonese version of this healthy home-cooking favorite from Northern China.

Provided by Made With Lau

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

1 oz dried wood ear fungus
8 oz cabbage
2 oz lean pork
2 oz carrot
2 oz celery
2 egg
8 flour tortillas
salt
1.5 tsp cornstarch
0.5 tsp water
0.25 tsp salt
hoisin sauce
2 tbsp canola oil
0.5 tsp chicken bouillon
1 tbsp oyster sauce

Steps:

  • Submerge the wood ear fungus in a bowl of water for 5-15 minutes.
  • Now, we'll cut our lean pork into thin slices, and then into thin strips.
  • As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.
  • Crack your eggs into a bowl and add a little bit of salt (to taste). Mix with your fork until bubbles form.
  • As with most Chinese recipes, we need our wok to be really hot before cooking. Set the stove to high heat and heat the wok for 3-5 minutes. When it's ready, it should just be starting to let off a little bit of steam/smoke.
  • Add more canola oil to the wok, and wait about 1-2 minutes for the wok to heat up again.
  • Since there's already oil in the wok, we don't need to add any more oil.
  • Since a lot of the taste comes from hoisin sauce, we don't need to add too much flavoring to the vegetables themselves.
  • Almost there! We just need to cut our eggs into slices, and warm up our tortillas.

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