Moo Shu Pork

• Meat

  • 100 g Pork tenderloin

• Produce

  • 1 Coriander, fresh
  • 1/4 tsp Ginger
  • 1 Half of a cucumber
  • 1 Red bell pepper
  • 1 Scallion
  • 1 handful Water soaked wood ear mushroom

• Refrigerated

  • 2 Middle size eggs

• Condiments

  • 4 tsp Soy sauce, light
  • 1 tsp Soy sauce, dark

• Pasta & Grains

  • 8 Woo shu shells

• Baking & Spices

  • 2 tsp Cornstarch
  • 2 pinch Salt
  • 1/4 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Cooking oil
  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Cooking wine

• Liquids

  • 1 small bunch Water
  • 1 tbsp Water

Found on chinasichuanfood.com

Description

Ingredients

• 100g pork tenderloin (around 1 cup sliced )
• 8 woo shu shells
• 2 middle size eggs, whisked
• 1 handful water soaked wood ear mushroom
• 1 small bunch of water soaked dried daylily
• Half of a cucumber, sliced
• 1 red bell pepper, cut into one bite pieces
• 2 tablespoons cooking oil (divided)
• 1 scallion, cut into one inch sections
• pinch of salt
• Fresh coriander (optional)
• a small pinch of salt
• ¼ teaspoon minced ginger
• 1 teaspoon light soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon light soy sauce
• ¼ teaspoon sugar
• 1 teaspoon dark soy sauce
• 1 tablespoon cooking wine

Directions

• Combine pork with marinating sauce, do a little message to make sure the pork slices absorb the sauces well. Set aside for 30 minutes. At the same time, prepare cucumber, red pepper, whisk the eggs and scallion.
• In a small bowl, mix light soy sauce, dark soy sauce, sesame oil, Chinese cooking wine and sugar to make the stir fry sauce.
• Add a small pinch of salt in eggs and then whisk well. Heat around 1 tablespoon of oil in a wok over high fire. Make scrambled eggs firstly and then transfer out.
• Re-heat around 1 tablespoon of cooking oil again and then firstly stir the marinated porks before adding to the wok. Sear the pork slices until they turn white. Transfer out immediately.
• Leave the oil in wok and then fry scallion until aroma, place prepared wood ear mushrooms and dried lily flower. Continue frying for around 1 minute over medium heat.
• Return scrambled eggs, cucumber, red pepper and pork slices. Give everything a big stir-fry to mix well.
• Pour the stir-fry sauce we prepared in previous step. Mix well. At this step, you need to taste the dish and see whether an extra pinch of salt is needed. Transfer out and serve with woo shu shells or steamed rice.