Mu shu pork (also known as moo shu, moo shi, or mu xu) is a traditional northern Chinese dish typically served with little pancakes (especially in American-Chinese restaurants).
The traditional dish typically has wood ear mushrooms, eggs, some form of meat, bamboo shoots and day lily buds. The wood ear mushrooms and the day lily buds were a bit too hard for me to go and find (i.e., they weren’t in my local grocery store), and so I used shiitake mushrooms and napa cabbage as substitutes. Instead of the pancakes, I used lettuce leaves, although honestly, the dish tastes pretty damn good just by itself!
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Aside: One of the things you’ll notice about this dish is that all the ingredients are cut into small strips – the basis for this is to make it easier to fit into a pancake.
First, I whisked some eggs and fried them into a pancake by pouring the whisked eggs (seasoned with some salt) into a pan greased with coconut oil. Use a medium heat. Don’t stir the eggs – just let a solid pancake form. Once it’s pretty solid, flip the pancake over to cook the other side. When the egg pancake is pretty solid all the way through, place it on a cutting board and cut into thin 1-inch long strips.
Cut your pork (or you can use any other type of meat or no meat at all) into thin strips as well. Fry the pork strips in a small amount of coconut oil until they’re cooked. Stir with a spatula to make sure the meat doesn’t clump together.
Add the strips of eggs to the cooked slices of pork. Then add in sliced shiitake mushrooms.
Also add in sliced bamboo shoots (I used a small can of bamboo).
Also add in thinly sliced napa cabbage.
Add in the seasoning: some freshly grated ginger, a bit of coconut aminos, and a bit of apple cider vinegar. Stirfry everything together for 5-10 minutes until the cabbage and the mushrooms are soft. The season with salt to taste and top with some scallions. I served them in some iceberg lettuce cups, but you can also just serve them in individual bowls.