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| Cravings Bowl Mu Shu Pork |
| Serves 4 |
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| Ingredients |
8 oz centre-cut Pork Loin, trimmed
1/4 cup light Soy Sauce
1/4 cup Shaoxing Rice Wine
1/2 tsp roasted Sesame Oil
2 tsp Cornstarch
5 dried Chinese Mushrooms
3/4 oz dried Black Fungus (wood ears)
4 Tbsp Oil
2 Eggs, lightly beaten
4 Garlic Cloves, finely chopped
2 Tbsp Ginger, finely chopped
1 Leek, white part only, finely shredded
1/4 small Chinese Cabbage, shredded, stem sections
and leafy sections separated
1/2 tsp Sugar
1/4 tsp freshly ground Black Pepper
1/3 cup Hoisin Sauce
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| Method |
Cut the pork against the grain into slices about 1/4" thick, then cut into thin, match stick-size shreds about 3/4“ inch long.
Put the shreds in a bowl, add 1 Tbsp of soy sauce, 1 Tbsp of rice wine, the sesame oil and 1 tsp of cornstarch, and toss lightly to coat.
Cover with plastic wrap and marinate in the fridge for 30 minutes.
Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water.
Remove and discard the stems and shred the caps.
Soak the dried black fungus in cold water for 20 minutes, then drain and squeeze out any excess water.
Shred the black fungus.
Heat a wok over high heat, add 1 Tbsp of oil and heat until hot.
Stir-fry the eggs to scramble, and then move them to the side of the wok.
Add 1 Tbsp of oil, heat until very hot and stir-fry the garlic, ginger, mushrooms and black fungus for 10 seconds, or until fragrant.
Add the leek and toss lightly for 1 1/2 minutes, then add the cabbage stems and stir-fry for 30 seconds.
Add the leafy cabbage sections, and cook for 1 minute, or until the vegetables are just tender.
Combine 1 1/2 Tbsp of soy sauce, the remaining rice wine and cornstarch, the sugar, black pepper and meat.
Add to the sauce and simmer until thickened.
Combine the hoisin sauce, remaining soy sauce and 1 1/2 Tbsp water in a small bowl. This can be used as extra sauce, or for dipping. |
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