If you have been browsing through blogs such as this, you must have realized one thing about Chinese cuisines. For some dishes, you have to undergo lengthy process, with finesse and attention to detail to achieve a great taste. Otherwise, you may end up with bland food. For this reason, some people may claim that spreading love with Chinese food is an uphill task, more so in foods that require lengthy preparations. For this reason, this post is going breakdown a renown recipe, the Moo shoo pork recipe into an easy step-by-step process that you can enjoy with your loved ones.
Nonetheless, there is one good thing about Chinese food, that is, there is no one-size-fits all when it comes to ingredients, you can vary the quantities of spices and condiments you use to suit your taste. For this reason, you do not need to panic should you realize that you are missing one or two spices or ingredients from the list. Find a good substitute, or do away with it entirely. You might even surprise yourself with your new invention.
Anyway, back to the recipe of the day, Moo shoo pork recipe. The delicacy is commonly enjoyed in the Northern Part of China. There, it is prepared with ingredients such as pork, wood ear mushrooms, cucumber. Seasoning is done using chicken bullion powder and table salt.
The main difference it has with the Beijing variation is the introduction of lily flowers as a key ingredient in the latter. Unknown to many, the flower gives food a slightly noticeable and pleasant crunchy texture, with the addition of an earthy flavor. However, if you do not have lilies, you can still achieve an awesome delicacy. Don’t let it be an excuse.
Cooking Moo Shoo Pork
- Pork (boneless)
- Pinch of dried wood ear
- Handful of dried lilies.
- 100 grams pork tenderloin
- 3 tablespoons Shaoxing wine
- 1/3 tablespoon table salt
- 1/8 teaspoon white pepper powder
- 2 tablespoons cornstarch
- ½ cup chicken stock
- 1 ½ tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ¼ teaspoon sea salt
- 4 tablespoons vegetable oil
- 2 eggs (beaten)
- ½ teaspoon crushed ginger
- A large onion (finely diced)
- ½ cucumber (seedless)
1.Slice and Marinate the Pork
The first thing in getting it right with this recipe, or any other similar one is getting the cuts right. For this recipe, pork tenderloin yields the best results. Cut the pork into thin slices for proper marinating. The marinade should contain salt and cornstarch, which will ensure the pork remains tender during the entire preparation process. If you achieved thin slices, marinating should take a maximum of 40 minutes.
Note: Hand mix the marinade ingredients instead of using chopsticks or forks.
2.Marinate the Dried Ingredients
The other ingredients you need to marinate are the lily flowers and wood ear mushrooms. From experience, it is difficult to estimate the actual quantities of these two ingredients. One reason is that some wood ear mushroom expands significantly while cooking, due to rehydration, while others do not change at all. However, an indicator that you have added sufficient amount of wood ear mushroom is that it should remain submerged even after they have undergone the rehydration process.
3.Cut the Vegetables
The next step is to chop cucumber into bite size pieces. If you can chop them into diamond shapes the better. Also, cut the onion and ginger, after which the ginger should be crushed in a mortar.
4.Prepare the Sauce
Luckily, the sauce used with moo shoo pork recipe is relatively easy to prepare. Pour the chicken stock in a bowl and add the soy sauce with a little bit of vinegar. Stir for three minutes until they mix completely.
While it may look like a very simple two step mini-recipe, for lack of a better word, you will be surprised on how much it can revolutionize the dish. It may appear plain, but it is adequate for achieving the desired taste.
5.Heat the Wok
By heating the wok, I mean, you need to get it really hot. Add oil and set the heating to medium-high. Let the oil heat until it just begins to smoke, before you add your first ingredients. You should maintain the heat to a high-setting. It will take you a maximum of 6 minutes to get your meal ready.
Step by Step Guide
- Rehydrate the dried wood ear mushroom by placing it in a bowl containing hot water for 30 minutes. Once it is tender, gently rub it with hands to remove dirt. Remember to wash the flowers.
- Slice the pork to thin bite slices, against the grain.
- Marinate the pork by combining Shaoxing wine, white pepper and table salt with the pork in a small bowl. Allow 30 minutes for proper seasoning. You should add 2 tablespoons of corn starch, and hand-mix the contents, until the pork is fully coated.
- To another bowl, add chicken stock, vinegar, a pinch of table salt, light soy sauce, corn starch and sesame oil. Stir to ensure it mixes properly and set it aside.
- Heat the wok to till hot. Add the vegetable oil, and spread it evenly over the wok. Let it heat until it begins to smoke, and spread the marinated pork pieces. Allow 30 seconds for the bottom part to cook until it just turns brown, before flipping it to allow the other side to cook as well. You should use a spatula instead of an ordinary cooking stick to prevent unnecessary breakage to the pork. Transfer the pieces to a plate once they turn brown.
- Add the beaten eggs to the pan and give it a few seconds, till the bottom part just begins to set, and transfer them to another plate. Ensure it does not form a crust.
- Add a tablespoon of cooking oil to the wok, followed by ginger and chopped onions. Stir until they turn golden brown and they begin to fragrance. Add the wood ear mushrooms, lily flowers and sauce. Swirl it under medium heat until the sauce thickens
- To the wok containing wood ear mushrooms and lily flowers, return the pork and eggs, and stir the contents properly to ensure an even mix is achieved. Add the cucumbers.
- Serve on a plate, over steamed rice. Enjoy!