Mu Shu Pork with Hoisin Sauce

Follow our step-by-step guide on how to make Mu Shu Pork with Hoisin Sauce.

1. Step 1

   To start your delicious dish, grab a non-reactive bowl and mix together 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch.

2. Step 2

   Stir this mixture until it’s nice and smooth.

3. Step 3

   Now, add your pork strips, making sure they’re thoroughly coated in the marinade.

4. Step 4

   Cover the bowl and let it chill in the refrigerator for about an hour to soak up all those wonderful flavors.

5. Step 5

   While the pork is marinating, let’s prepare the shiitake mushrooms.

6. Step 6

   Soak the dried mushrooms in hot water for 15 to 20 minutes until they’re soft and plump.

7. Step 7

   Once they’re ready, drain them, pat them dry, and remove any tough stems.

8. Step 8

   Finely chop the mushrooms and set them aside.

9. Step 9

   In a separate bowl, combine the chopped mushrooms with some green onions, minced garlic, and freshly grated ginger.

10. Step 10

    This fragrant mixture will add a lovely depth to your dish.

11. Step 11

    Next, let’s get the napa cabbage ready.

12. Step 12

    Carefully remove the leaves from the central stalks.

13. Step 13

    Tear the leafy parts into bite-sized pieces and slice the stalks into thin strips, then chop them into 1-inch pieces.

14. Step 14

    Keep the chopped leaves separate from the stalks for now.

15. Step 15

    In a small bowl, whisk together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, a sprinkle of sugar, and a dash of ground black pepper.

16. Step 16

    This will be your flavorful sauce, so set it aside for later.

17. Step 17

    Now, heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat.

18. Step 18

    Once the oil is hot, add the marinated pork and stir-fry it for about 5 minutes until it’s cooked through and slightly browned.

19. Step 19

    Once done, remove the pork from the wok and set it aside.

20. Step 20

    In the same hot wok, pour in the beaten eggs, adding a little more vegetable oil if necessary.

21. Step 21

    Scramble the eggs until they’re firm and well-broken up, which should take about 2 minutes.

22. Step 22

    Next, stir in your mushroom mixture and cook for another 1 to 2 minutes.

23. Step 23

    Now, toss in the napa cabbage stalks and stir-fry them until they’re hot but still crunchy, which should take about a minute.

24. Step 24

    Finally, add the chopped cabbage leaves and pour in 2 tablespoons of white wine.

25. Step 25

    Stir everything together until it’s heated through, which should take about another minute.

26. Step 26

    Now, mix in the cooked pork along with the reserved cornstarch mixture, stirring until the sauce thickens slightly, about 2 minutes.

27. Step 27

    For the finishing touch, combine hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl.

28. Step 28

    To serve, take a pancake, spread about 1 tablespoon of the hoisin mixture on it, top it with about 1/2 cup of the savory pork mixture, roll it up, and enjoy every delicious bite.

29. Step 29

    This dish is not just a meal; it’s a delightful experience that brings warmth and flavor to your table!.