Muxu Pork or 木须肉 is a typical Northern dish in China. It made with pork, black “wood ear” fungus, eggs, daylily, and cucumber. It’s light, healthy, and very delicious.
Ingredients
marinade
- 1/4 tsp salt
- 1 tsp Chinese cooking sherry/wine
- 1 tsp corn starch
- 1 egg white
- 1 tsp vegetable oil
- 1/2 tsp white pepper powder
sauce
- 3 cloves garlic
- 1 scallion
- 1 tsp soy sauce
- 1/2 tsp rice vinegar
- 1/2 tsp white sugar
- 1/2 tsp white pepper powder
- 1/2 tsp salt
- 1/4 tsp MSG
- 1 tsp sesame oil
- 2 tbs water
other ingedients
- 250 g pork tenderloin
- 2 eggs
- 1 medium size cucumber
- 5 g dried black "wood ear" fungus
- 15 pieces dried daylily
- 3 tbs vegetable oil
Directions
- Soak the black fungus and daylily in a large bowl of warm water for 1 hour to rehydrate. Remove the hard stems and cut black fungus into small pieces. Wash well, drain, and set aside.
- Add all the marinade ingredients in a medium bowl, cut the pork into 0.5 cm thin slices. Marinade the meat in the mixture for 30 minutes.
- Add minced garlic, finely chopped scallion, and the rest sauce ingredients in a medium size bowl, mix well, set aside.
- Cut cucumber into 0.5 cm thin slice, set aside. In a small bowl, beat 2 eggs until white and york mix together.
- Turn on stove on high heat, add 1 tbs oil in a wok, scramble the beaten eggs until solid, remove it and place it on a dish.
- Add 2 tbs oil in the same wok, heat the oil until a slight smoke rise. Stir - fry the marinade pork until changed color, add cucumber slice, black fungus, daylily and the sauce fry 1 minute, mix well.
- Add the scrambled eggs, mix well with everything in the wok. Serve immediately.
Tips
- Pork tenderloin is good for quick frying, but it can be substituted with pork belly or chicken breast if you desire.
- If daylily is difficult to find, julienned carrots can be added as an additional vegetable and for colour.
