Moo Shu Pork – The Authentic Chinese Recipe

I know what you’re wondering. Hey, Judy, are you sure this is Moo Shu Pork? Where are the moo shu pancakes?!

Well, I’m here to break the news to you. This is what Moo Shu Pork (木樨肉) actually looks like. I included its Chinese name so you know I’m not making it up. Trust me, I was equally surprised when I first saw it on a menu in China, because I also wondered where those pancakes were!

Apparently Moo Shu Pork is a very common home-cooked dish in China and the authentic Chinese moo shu pork recipe does not include any moo shu pancakes. It’s super easy and equally tasty. It may look odd at first sight—there’s cucumber, egg, AND black wood ear mushrooms. What a combo! And those cucumbers; who cooks cucumbers? But in China, besides using cucumbers in cold appetizers (like our smashed cucumber salad), it’s also a common addition to stir-fries. It was weird for us too at first, but once we tried it, we could see the logic.

You’ll just have to trust us on this one. I wouldn’t share this authentic Chinese moo shu pork recipe if I didn’t think it was any good. In fact, it’s more than good! (And, might I add, the fact that it made it to the blog means it earned the approval of my two ABC daughters!)

Perhaps most importantly, as we hit the inevitable August heat wave, my garden has been churning out cucumbers like a cheap ticket machine. I’ve already made this dish four times in the past two weeks! If your garden is like mine, give it a try, and you’ll be pleasantly surprised. P.S. I apologize for the over-grown cucumbers in the photos. That’s what happens when it’s “still not there yet” as you walk the garden in the morning, and then it turns into a giant mutant in the afternoon.

For the moo shu pork & marinade:

• 1/2 pound pork, thinly sliced
• 1 teaspoon light soy sauce
• 1 teaspoon Shaoxing (rice) wine
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• 1 slice ginger, minced

For the eggs:

• 3 eggs
• 1 teaspoon Shaoxing rice wine or dry sherry
• 1/4 teaspoon salt
• 1 tablespoon oil

For the rest of the dish:

• 2 tablespoons oil
• 2 scallions, chopped
• 1 cucumber, halved, deseeded, then cut on a 45-degree angle
• 1 cup rehydrated black wood ears, washed and drained
• 2 teaspoons Shaoxing rice wine or dry sherry
• 2 teaspoons light soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons water
• Salt, to taste

First, combine the pork with the marinade ingredients and set aside for 20-30 minutes.

Then cook the eggs. Whisk together the eggs with the rice wine and salt. Heat 1 tablespoon of oil in a wok over high heat. Add the beaten eggs, scramble, and turn off the heat. Dish out the cooked eggs and set aside.

Heat the wok over high heat once again, and add 2 tablespoons of oil. When the oil starts to smoke, add the pork and sear the meat until lightly browned.

Then add the chopped scallion and stir.

Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients.

Now it’s time to add the Shaoxing wine, light soy sauce, oyster sauce and water.

Stir fry everything well for an additional 30 seconds. Finally add the cooked eggs, stir-fry for another 30 seconds, and serve!

We served this healthy authentic moo shu pork dish with hot brown rice!

Print Recipe

4 from 2 votes

Moo Shu Pork

This moo shu pork recipe isn't your typical Chinese takeout fare. You may be surprised to know that moo shu pork is actually a home-style dish in China that is served without any pancakes. Try this authentic Chinese recipe at home!

Prep Time50 mins

Cook Time10 mins

Total Time1 hr

Course: Pork

Cuisine: Chinese

Keyword: moo shu pork

Servings: 4 servings

Calories: 324kcal

Author: Judy

Ingredients

For the pork & marinade:

• 1/2 pound pork (225g, thinly sliced)
• 1 teaspoon light soy sauce
• 1 teaspoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• 1 slice ginger (minced)

For the eggs:

• 3 eggs
• 1 teaspoon Shaoxing wine (or dry sherry)
• 1/4 teaspoon salt
• 1 tablespoon oil

For the rest of the dish:

• 2 tablespoons oil
• 2 scallions (chopped)
• 1 cucumber (halved, deseeded, then cut on a 45-degree angle)
• 1 cup rehydrated black wood ears (washed and drained)
• 2 teaspoons Shaoxing wine (or dry sherry)
• 2 teaspoons light soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons water
• Salt (to taste)

Instructions

• First, combine the pork with the marinade ingredients and set aside for 20-30 minutes.
• Then cook the eggs. Whisk together the eggs with the rice wine and salt. Heat 1 tablespoon of oil in a wok over high heat. Add the beaten eggs, scramble, and turn off the heat. Dish out the cooked eggs and set aside.
• Heat the wok over high heat once again, and add 2 tablespoons of oil. When the oil starts to smoke, add the pork and sear the meat until lightly browned. Then add the chopped scallion and stir.
• Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients. Now it’s time to add the Shaoxing wine, light soy sauce, oyster sauce and water.
• Stir fry everything well for an additional 30 seconds. Finally add the cooked eggs, stir-fry for another 30 seconds, and serve!

Nutrition

Calories: 324kcal | Carbohydrates: 5g | Protein: 16g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 164mg | Sodium: 603mg | Potassium: 403mg | Fiber: 1g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 4.5mg | Calcium: 41mg | Iron: 1.5mg