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Mushu Pork

  • Chinese
Yield: 4 servings


Meat marinade

  • 250 g pork tenderloin
  • 1 Tbsp soy sauce
  • 1 Tbsp Shaoxing rice wine
  • ½ tsp sesame oil
  • 1 tsp cornstarch
  • 2 Tbsp oil


  • 5 dried shiitake mushrooms
  • 1½ Tbsp soy sauce
  • 2½ Tbsp Shaoxing rice wine
  • 1 tsp cornstarch
  • 20 g dried wood ear
  • 20 g dried lily bud
  • 2 Tbsp oil
  • 2 eggs, beaten
  • 4 cloves garlic, minced
  • 2 Tbsp ginger, minced
  • 1 leek (white part only), shredded
  • ¼ Chinese cabbage, shredded
  • ½ tsp sugar
  • ¼ tsp ground black pepper


Meat marinade

Cut the pork across the grain into thin slices, then cut into thin matchsticks. Put the shredded pork into a bowl, and add the marinade ingredients. Cover and refrigerate, at least 30 minutes.

Heat a wok over high heat, add the oil, and heat until very hot. Stir fry the pork mixture for 2-3 minutes, until brown and cooked. Remove and drain excess oil, then rinse and dry the wok.


Soak the shiitakes, cloud ears, and lily buds in water for 30 minutes, then drain and squeeze out. Shred.

Heat the wok, add half the oil, and heat until very hot. Stir-fry the egg until scrambled, then set it aside. Add the rest of the oil and the garlic, ginger, and dried ingredients, and cook about 10 seconds. Add the leek and cook for about a minute, then add the cabbage stems. Cook for about 30 seconds, then add the rest of the cabbage. Cook until just tender. Add the rest of the ingredients and simmer until the sauce is slightly thickened.

Serve with pancakes and hoisin sauce.

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