Mu Xu Rou (Moo Shu Pork)
It's not just a meatball stir-fry! The authentic proof that "golden needle vegetables" enter
Description
Japanese diners just use pork, egg, and wood ear. Authentic Mu Xu Rou from Shandong/Beijing ABSOLUTELY requires 'Jin Zhen Cai' (dried daylily buds) and cucumber, adding a highly unique aroma and crunch.
Restaurants serving Mu Xu Rou (Moo Shu Pork)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe & Differences]
- (Ingredients) Alongside lean pork and large rehydrated wood ears, the authentic version absolutely demands 'Jin Zhen Cai' (rehydrated dried daylily buds) and diagonally sliced 'cucumber' (or bamboo shoots).
- Beat eggs. Heat oil in a wok, scramble eggs fluffy and soft, then remove.
- Add a little oil, fry the pork until color changes, then bloom julienned scallion and ginger.
- Toss in wood ears, daylily, and cucumber. Flash-fry on high heat (crucial not to kill the cucumber's crunch).
- Season simply with soy, wine, salt, and a splash of chicken broth (unlike Japan, do not make it sweet/heavy with oyster sauce).
- Return the fluffy eggs, drizzle with sesame oil, toss briefly, and serve.
Learn more Spice, substitutes, tips
Key spices
Unique sweet aroma of daylilies、Sesame oil
Substitutes at Japanese supermarkets
(Substitute daylily with chives or mustard greens)
Pairing
White Rice / Egg Soup
Trivia
[Trivia] 'Mu Xu' means Osmanthus. The dish was beautifully named because the fluffy scrambled eggs resemble the bright yellow, blooming flowers of the Osmanthus tree.
Eating tips & etiquette
[Unique Eating] In American-Chinese restaurants, this dish became massively famous as 'Moo Shu Pork', eaten wrapped in thin mandarin pancakes (Chun Bing) exactly like Peking Duck.
Allergen
Eggs, Pork, Soybeans, Wheat