Moo Shu Pork
June 14, 2024
Ingredients:
250g (8.8 ounces) pork tenderloin, thinly sliced
50g (1.8 ounces) dried black fungus, soaked and shredded
1 cucumber, thinly sliced
2 eggs, beaten
1 scallion, thinly sliced
1 piece ginger, minced
2 cloves garlic, minced
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon salt
A pinch of chicken bouillon powder
A few drops of sesame oil
10 thin pancakes
Instructions:
1. Prepare the ingredients:
Wash and thinly slice the pork tenderloin.
Soak and shred the dried black fungus.
Wash and thinly slice the cucumber.
Beat the eggs.
Thinly slice the scallion, ginger, and garlic.
2. Marinate the pork:
In a bowl, combine the pork, Shaoxing wine, cornstarch, and half of the beaten egg. Mix well and marinate for 10 minutes.
3. Stir-fry the pork:
Heat a small amount of oil in a wok or skillet over high heat. Add the marinated pork and stir-fry until it turns white.
4. Stir-fry the vegetables:
Add the shredded black fungus to the wok and stir-fry until evenly distributed.
Add the cucumber slices and stir-fry until evenly distributed.
5. Stir-fry the eggs:
Push the pork and vegetables to one side of the wok and add the beaten eggs. Scramble the eggs until cooked through.
6. Season the filling:
Add the soy sauce, salt, chicken bouillon powder, and sesame oil to the wok. Stir-fry until the flavors are well combined.
7. Set aside the filling:
Remove the stir-fried pork and vegetables from the wok and set aside.
8. Make the pancakes:
Heat a small amount of oil in a flat pan or crepe pan over medium heat. Pour in a thin layer of batter and swirl to coat the pan. Cook until the pancake is golden brown on both sides.
9. Assemble and serve:
Place a spoonful of the stir-fried pork and vegetable filling in the center of a pancake. Roll up the pancake and enjoy.
Tips:
Slice the pork tenderloin as thinly as possible for a tender and flavorful filling.
Soak the dried black fungus until it is soft and pliable for a crunchy texture.
Thinly slice the cucumber for even cooking and better flavor distribution.
Cook the scrambled eggs until they are just set, then remove them from the wok to prevent overcooking.
Adjust the seasoning to your taste.
Make the pancakes ahead of time or just before serving.
Cooking time:
Approximately 30 minutes
Nutritional information:
Pork tenderloin is a good source of protein, fat, and B vitamins.
Dried black fungus is a good source of dietary fiber, vitamins, and minerals.
Cucumber is a good source of vitamin C, potassium, and magnesium.
Eggs are a good source of protein, fat, and choline.
Health benefits:
Provides protein, fat, vitamins, and minerals.
Promotes digestive health.
Boosts immunity.
Enhances memory.
Precautions:
Consume pork tenderloin in moderation to avoid high cholesterol and obesity.
People with cold spleen and stomach should avoid dried black fungus due to its cold nature.
People with cold spleen and stomach should avoid cucumber due to its cold nature.
People with egg allergies should avoid eggs.
I hope this information is helpful. Please let me know if you have any other questions.