Moo Shu Pork Rice Bowl
木须肉盖饭
Pork, egg, wood ear mushrooms, carrot and cucumber are stir-fried together and served as a savory rice topping.
Also known as Mu Xu Rou.
Published
Ingredients
Quantities are included where specified in the original recipe.
- pork tenderloin
- 1 spoonful for marinade, 1 for stir-frylight soy sauce
- 1 spoonfulstarch
- a littlesalt
- a littleblack pepper
- 1 spoonfuloil for marinade
- wood ear mushrooms, rehydrated
- scallions
- garlic
- carrot
- cucumber
- eggs
- 1 spoonfuloyster sauce
- a littledark soy sauce
- a littlechicken bouillon
- cooked rice
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Slice pork and marinate with 1 spoonful light soy sauce, starch, salt, black pepper and 1 spoonful oil for 10 minutes. Rehydrate wood ear mushrooms and thinly slice carrot and cucumber.
- 02
Scramble eggs in oil and set aside. Cook the marinated pork separately and set aside.
- 03
Fry scallions and garlic in oil, then stir-fry carrot and wood ear mushrooms until cooked.
- 04
Add cucumber, cooked eggs and pork. Season with 1 spoonful light soy sauce, oyster sauce, dark soy sauce, black pepper and chicken bouillon.
- 05
Toss over high heat and serve over cooked rice.
Illustrated Cooking Guide
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Cooking Method
Moo Shu Pork Rice Bowl
Pork, egg, wood ear mushrooms, carrot and cucumber are stir-fried together and served as a savory rice topping.
Ingredients
- pork tenderloin
- 1 spoonful for marinade, 1 for stir-frylight soy sauce
- 1 spoonfulstarch
- a littlesalt
- a littleblack pepper
- 1 spoonfuloil for marinade
- wood ear mushrooms, rehydrated
- scallions
- garlic
- carrot
- cucumber
- eggs
- 1 spoonfuloyster sauce
- a littledark soy sauce
- a littlechicken bouillon
- cooked rice
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Slice pork and marinate with 1 spoonful light soy sauce, starch, salt, black pepper and 1 spoonful oil for 10 minutes. Rehydrate wood ear mushrooms and thinly slice carrot and cucumber.
- 02
Scramble eggs in oil and set aside. Cook the marinated pork separately and set aside.
- 03
Fry scallions and garlic in oil, then stir-fry carrot and wood ear mushrooms until cooked.
- 04
Add cucumber, cooked eggs and pork. Season with 1 spoonful light soy sauce, oyster sauce, dark soy sauce, black pepper and chicken bouillon.
- 05
Toss over high heat and serve over cooked rice.
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