Why You Will Love This Moo Shu Pork Recipe
There is a reason this dish has stood the test of time in Chinese cuisine. Simple ingredients come together in perfect harmony creating something far greater than the sum of its parts.
Ingredients
| Ingredient | Amount |
|---|---|
| Pork loin or shoulder sliced thin | 300g |
| Sesame oil | 1 teaspoon |
| Chicken broth | 1/2 cup |
| Green onions sliced | 3 stalks |
| Garlic cloves minced | 3-4 |
| Sugar | 1 teaspoon |
| Shaoxing wine | 1 tablespoon |
| Cornstarch | 1 tablespoon |
| Cooking oil | 3 tablespoons |
Step by Step Instructions
Step 1
Prepare all ingredients before you start cooking. Chinese stir fries come together quickly so having everything prepped and within reach is essential. Slice your protein against the grain into even pieces.
Step 2
Heat your wok over high heat until it just begins to smoke. Add oil and swirl to coat the surface. The wok should be hot enough that the oil shimmers immediately.
Step 3
Add your protein in a single layer. Let it sear undisturbed for 30 seconds to develop color then stir fry until just cooked through. Remove from the wok and set aside.
Step 4
Add a little more oil to the wok. Stir fry aromatics garlic ginger and scallions for 10 seconds until fragrant. Add vegetables and stir fry for 1-2 minutes until crisp tender.
Step 5
Return the protein to the wok. Pour the sauce mixture around the edges not directly on the food. Toss everything together vigorously for 30 seconds until the sauce coats everything evenly.
Step 6
Finish with a drizzle of sesame oil and a sprinkle of fresh scallions. Transfer to a serving plate immediately.
Pro Cooking Tips
- Do not overcrowd your wok cook in batches if needed to maintain high heat.
- Cut all ingredients to a similar size for even cooking.
- Prep all ingredients before you start cooking Chinese stir fries come together in seconds.
- Day old cold rice is essential for fried rice fresh rice will turn mushy.
Serving Suggestions
For the complete experience serve this with steamed rice and a simple soup. The combination of textures and temperatures is what makes a Chinese meal satisfying.
