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!
If so, just Click Here.
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.
- 1/2 lb pork tenderloin, cut into small thin 1-inch long strips
- 3 eggs, whisked
- 15 napa cabbage leaves, chopped into thin strips
- 1 cup shiitake mushrooms, sliced
- 1 8oz (5oz dry weight) can of sliced bamboo shoots
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon coconut aminos
- 1/2 teaspoon apple cider vinegar
- salt to taste
- coconut oil to cook in
- 1/4 cup scallions (for garnish)
- lettuce leaves to serve in (optional)
- Add 1 tablespoon of coconut oil to a skillet on medium heat.
- Add a little bit of salt to the whisked eggs and pour the mixture into the skillet. Let it cook undisturbed into a pancake. Flip the egg pancake once it's cooked most of the way through (so it's pretty solid when you flip it). Cook for a few more minutes, then place on a cutting board and cut into thin 1-inch long strips.
- Cook the pork in a teaspoon of coconut oil. Stir with a spatula to make sure the strips don't clump together.
- Once the pork is cooked, add in the strips of eggs, sliced mushrooms, sliced napa cabbage, and bamboo shoots. Add in the ginger, coconut aminos, and apple cider vinegar.
- Cook until the cabbage and mushrooms are soft. Then add salt to taste.
- Sprinkle the scallions on top for garnish and serve in lettuce cups or by itself.