Mu Shu Pork
Prep time:
35 mins
Cook time:
10 mins
Total time:
45 mins
Serves:
4
Ingredients
1/2 lb pork shoulder cut into thin strips
1½ tsp white wine vinegar
1 tbs sesame oil
1 tsp paleo soy sauce
5 wood ears
3 eggs
1/3 cup lard
1 garlic clove, minced
2 tbs hoisin sauce
1 cup shredded bamboo shoots
½ purple cabbage, shredded
1 carrot, shredded
1 tsp salt
1/3 cup chicken stock
¼ cup green onions, shredded
Instructions
In a small mixing bowl, combine white wine vinegar, sesame oil and paleo soy sauce to make a marinade.
Add sliced pork to marinade and thoroughly coat. Cover and let sit for 30 minutes.
While pork is marinating, soak wood ears in hot water for 15-20 minutes. Drain and set aside.
Break off any hard stems and julienne wood ears.
Heat
wok
over medium heat and scramble eggs with a pinch of salt and 1 tbs lard.
Remove eggs and shred into thin strips and set aside.
Return wok to high heat and add remaining lard.
Stir fry garlic until golden, about 1 minute.
Add pork shreds and stir fry another 2 minutes.
Remove pork using a slotted spoon and set aside.
Add hoisin sauce to wok and stir fry 1 minute
Add bamboo shoots, cabbage, carrot, and wood ears to wok and stir fry 5 minutes.
Add salt, chicken stock, pork and eggs and mix well for about a minute.
Serve immediately
Notes
If you can't find wood ears, you may substitute for oyster mushrooms instead. Just skip the re-hydration step.
Recipe by
Pastured Kitchen
at https://www.pasturedkitchen.com/recipes/mu-shu-pork/
3.2.1753