NZ Woman's Weekly

Mu shu pork

  • Meal Type

  • Total time

    30 minutes
  • Servings

  • Courses

  • Meal Origin

  • Occasion

    Special occasion

Ready in 30 minutes, serves 4.

We purchased 300g of sliced stir-fry pork from the butcher for $6.20, which goes a long way in this dish.

The addition of any Chinese greens – choi sum, Chinese spinach or baby pak choi – means this meal is healthy as well as delicious.

  • 4 dried Chinese mushrooms (available from Asian food stores)
  • 300g lean pork, thinly sliced
  • 5 tbsp vegetable oil
  • 3 eggs, lightly beaten with a pinch salt
  • 1/2 cup sliced spring onions, cut on an angle
  • 2 tsp fresh ginger, cut into matchsticks
  • 1/2 cup bamboo shoots, cut into matchsticks
  • 200g Chinese greens, cut into 5cm lengths
  • 1 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine or sherry
  • Salt to taste

Pork seasoning

  • 1 tsp rice wine or sherry
  • 1 tbsp soy sauce
  • 1/2 tsp crushed garlic
  • 1 tsp cornflour

1. Soak the mushrooms in warm water for 15 minutes until soft. Cut away the stalks then thinly slice into strips.

2. Mix all the pork seasoning ingredients together, then stir through the sliced pork.

3. Heat 2 tbsp of oil in a wok until it begins to smoke. Add the beaten eggs and slowly stir to scramble. Remove from the wok and reserve.

4. Heat the remaining oil in a wok. Add spring onion and ginger before adding the seasoned pork. Quickly stir-fry for several minutes until the pork is just cooked.

5. Add mushrooms, bamboo shoots and greens. Stir fry for 2 minutes before adding the hoisin sauce, soy sauce, rice wine or sherry, and a pinch of salt. Toss well before returning eggs to the wok to reheat. Serve immediately.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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