hello hi hello everyone! This is a recipe adding to our series on Chinese American food hacks, based on the mu shu pork from PF Chang's.

As always, I also took a shot at my own version of mu shu pork, which is loosely based off of my mom's recipe from when I was a kid. As it turns out after discussing this further with my parents, what we were eating was not mu shu pork at all, but a similar dish called hecai daimo, which loosely translates to "mixed veggies with an (egg) hat." In addition to the differences in plating, it also prominently features the use of vermicelli rice noodles, which I've never seen anywhere outside of my parent's house. Hope you try it.

 

serves 4-6

INGREDIENTS

  • 4 cloves garlic

  • 2 tbsp ginger

  • 2 carrots

  • 2 wood ear mushrooms

  • 1/2 cup bean sprouts

  • 2 green onions

  • 1/4 head napa cabbage

  • 1 fresh bamboo shoot tip

  • 3 eggs

  • 1 tbsp shaoxing wine

  • 1 tsp corn starch

  • 1 boneless pork loin

  • 8 oz vermicelli rice noodle

  • vegetable oil

  • mu shu skins (or flour tortillas)

INGREDIENTS (marinade)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 2 tbsp shaoxing wine

  • 1 tbsp sesame oil

  • MSG

INGREDIENTS (sauce)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 2 tbsp oyster sauce

  • 1 tbsp doubanjiang

  • 1 tbsp shaoxing wine

  • hoisin sauce

PREP

  • CRUSH and MINCE garlic, set aside

  • FINE MINCE ginger, set aside

  • THINLY SLICE pork loin, set aside

  • SLICE cabbage, set aside

  • SLICE green onions into planks, set aside

  • JULIENNE carrots, set aside

  • REHYDRATE wood ear mushrooms in boiling water for 10 minutes, then slice, set aside

  • WHISK eggs, then add 1 tbsp corn starch and 1 tsp of corn starch, set aside

  • BLANCH vermicelli in boiling water for 2 minutes then immediately shock with cold water, or soak in cold water for 10 minutes

  • COMBINE pork with all marinade ingredients, and marinate for 30 minutes or up to an hour

  • COMBINE all sauce ingredients except hoisin, and set aside

ON THE STOVE

  • HEAT wok as hot as possible, then add 4 tbsp vegetable oil, long yao

  • ADD garlic, ginger, and sauté until fragrant (about 15 seconds)

  • ADD pork, reserving the liquid of the marinade, toss until 90% cooked (about 2 minutes), then remove

  • WIPE down wok, reheat, add 4 more tbsp vegetable oil, and long yao

  • ADD cabbage and carrots, toss and sauté for 1-2 minutes until slightly tender

  • ADD mushrooms and bamboo shoots, and toss with 3 tbsp of sauce mixture, saute for 1-2 minutes

  • ADD pork back to the wok, followed by green onions, bean sprouts, vermicelli, and remaining sauce mixture

  • TOSS until combined, and remove

  • WIPE down wok, reheat, add 4 more tbsp vegetable oil, and long yao

  • ADD egg mixture to the wok, and rotate the wok until as much of the egg makes contact with the wok as possible

  • FLIP the egg, then serve the egg on top of the stir fry

  • SERVE over mu shu skins (or flour tortillas), and finish with hoisin sauce

 

tagged with woo can cook, mushu pork, hecai daimao, pf changs