Recipe 4 All: Mushu Pork Recipe — Every recipe in the World on this site.

Recipe 4 All: Mushu Pork Recipe

Mushu Pork

Yield: 4 Servings
1tablespoon Chinese rice wine
1tablespoon Light soy sauce
1teaspoon Cornstarch
½lb Boneless pork butt
½cups Shredded lily stems
¼cups Tree ears; soaked,
4  Scallions; shredded
¼cups Shredded bamboo shoots
5tablespoon Peanut oil
4  Eggs; lightly beaten
3tablespoon Chicken broth
½teaspoon Sugar
1tablespoon Chinese rice wine
1teaspoon Light soy sauce
2teaspoon Sesame oil
  Salt to taste

MARINATE THE SHREDDED PORK for 20 to 30 minutes. Prepare all the other shredded ingredients—tree ears, lily stems, scallions and bamboo shoots. Heat 2 tablespoons of the oil in a wok over a moderate flame and pour in the beaten eggs. As soon as the egg begins to cling to the wok, scoop it and fold it over to scramble it. Work fast because the egg solidifies quickly and it can overcook. As soon as it solidifies, remove it from the wok and set it aside. Stir-fry the pork over high heat in 1 tablespoon of the oil for 30 seconds, or until it no longer looks raw. Remove it from the wok and set it aside. In the remaining 2 tablespoons of the oil, stir-fry the vegetables, more to combine them and heat them through than to cook them. Add the pork and mix it well with the seasonings. Finally, add the eggs, breaking them up to form bite-size lumps. Combine the ingredients well. Serve alone or with a platter of heated pancakes and a small bowl of hoisin sauce. Serves 2 to 4 as a main course.

Your Mushu Pork is ready. Bon appetit!

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