Mu Xu Pork is a kind of dish served by rolling it into very thin
pancakes (Mu Xu pancakes) after frying eggs, pork and other
Chinese vegetables. This is a very tasty Northern dish in China
and favored by most families. It tastes the best when served
with pancakes along with the special sweet seafood sauce (known
as Hoysing (Cantonese) sauce in America, though it really should
be called Hai Xian sauce you meant to say it in Chinese); it is
also favored by many people as a side dish when eating with rice
or congee. It is full of unique fragrance. Adding enough chopped
raw scallions when you eat can bring out the best flavor.
Of course, depending on your preference, you may replace the
pork with other meats like shrimps, chicken, beef, etc., or cook
it without any meat to make it a vegetable Mu Xu. But
traditionally when we talk about Mu Xu Rou in China, pork is
always the king.
Ingredients
a). For step 1:
120g (4oz.) pork
1 teaspoon soy sauce
1 teaspoon cooking wine
1 teaspoon cornstarch
1/2 stalk green onion
2 dried mushrooms (soaked)
6 cloud ears
1 slice ginger
1 bamboo shoot
1/3 bunch spinach
b). For step 2:
3 eggs
dash of salt
3 tablespoons oil
c). For step 3:
3 tablespoons oil
1 tablespoon cooking wine
1/2 teaspoon salt
1 1/2 tablespoons soy sauce
dash of monosodium glutamate
Method:
1. Shred meat, marinate and mix with cornstarch. Shred mushrooms
and bamboo shoot. Cut spinach in 4cm (2") pieces. Slice green
onion. Soak cloud ears in water.
2. Fry eggs - Beat eggs slightly, add salt. Heat oil until hot
and quickly scramble eggs. Set aside.
3. Heat oil. Add and fry in order: green onion, ginger, meat,
bamboo shoot, mushroom, cloud ears, and spinach. Blend in
seasoning. Pour in scrambled eggs, mix quickly and serve hot.
Cooking time: 15 minutes
Nutritional information:
Each serving provides:
Calories: 301
Protein: 13.2g
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