{"id":91,"date":"2009-02-21T16:20:42","date_gmt":"2009-02-21T03:20:42","guid":{"rendered":"https:\/\/www.foursistersfood.com\/?p=91"},"modified":"2009-02-21T16:34:18","modified_gmt":"2009-02-21T03:34:18","slug":"mu-shu-pork","status":"publish","type":"post","link":"https:\/\/www.foursistersfood.com\/?p=91","title":{"rendered":"MU SHU PORK"},"content":{"rendered":"

Ingredients<\/strong><\/p>\n

250 g (9 oz) pork fillet or loin, trimmed of fat<\/p>\n

\u00bc cup light soy sauce<\/p>\n

\u00bc cup Shaoxing rice wine<\/p>\n

1 teaspoon sesame oil<\/p>\n

2 teaspoons cornflour (cornstarch)<\/p>\n

5 dried Chinese mushrooms<\/p>\n

20 g (1 oz) dried black wood ear fungus<\/p>\n

4 tablespoons oil<\/p>\n

2 eggs, lightly beaten<\/p>\n

4 cloves garlic, finely chopped<\/p>\n

2 tablespoons ginger, finely chopped<\/p>\n

1 leek, white part only, finely shredded<\/p>\n

\u00bc small Cinese cabbage, stem and leafy sections separated and shredded<\/p>\n

\u00bd teaspoon sugar<\/p>\n

Freshly ground black pepper<\/p>\n

\u00bd cup hoisin sauce<\/p>\n

12 Mandarin pancakes<\/a><\/p>\n

Method<\/strong><\/p>\n

Cut the pork across the grain into slices about 5mm (\u00bc in) thick, then cut into thin matchstick size shreds.\u00a0 Place shreds into a bowl and add 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine, the sesame oil and 1 teaspoon of the cornflour and toss to coat.\u00a0 Cover with plastic wrap and marinade in the fridge for 30 minutes.<\/p>\n

Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water.\u00a0 Remove and discard stems and shred the caps.\u00a0 Soak the fungus in cold water for 20 minutes, then drain and squeeze out any excess water.\u00a0 Shred the fungus.<\/p>\n

Heat a wok over high heat, add 2 tablespoons of the oil and heat until very hot.\u00a0 Sirf-fry the port mixture for a couple of minutes until the meat is brown and cooked.\u00a0 It may be necessary to do this in batches. Remove and set aside.\u00a0 Rinse and dry the wok.<\/p>\n

Reheat the wok over high heat, add 1 tablespoon of the oil and heat until hot.\u00a0 Add the eggs and stir fry to scramble, then move to one side of the wok.\u00a0 Add 1 tablespoon of the oil and heat until very hot.\u00a0 Stir fry the garlic, ginger, mushrooms and fungus for 30 seconds until fragrant.\u00a0 Add the leek and stir fry for 2 minutes, then add the cabbage stems and cook for 30 seconds.\u00a0 Add the leafy cabbage sections, and cook for a minute or until the vegetables are just tender.<\/p>\n

Combine 1\u00bd tablespoons\u00a0of the soy sauce, the remaining rice wine and cornflour, the sugar, black pepper and the meat and add to the sauce and simmer until thickened.<\/p>\n

Combine the hoisin sauce, the remaining soy sauce and 1\u00bd\u00a0 tablespoons water in a small bowl.\u00a0 Serve the pork with the pancakes and sauce.<\/p>\n

Serves 4<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 250 g (9 oz) pork fillet or loin, trimmed of fat \u00bc cup light soy sauce \u00bc cup Shaoxing rice wine 1 teaspoon sesame oil 2 teaspoons cornflour (cornstarch) 5 dried Chinese mushrooms 20 g (1 oz) dried black wood ear fungus 4 tablespoons oil 2 eggs, lightly beaten 4 cloves garlic, finely chopped […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[22,10,21],"class_list":["post-91","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-chinese","tag-pork","tag-stir-fry"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/ps8Td-1t","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/91","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=91"}],"version-history":[{"count":3,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/91\/revisions"}],"predecessor-version":[{"id":97,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/91\/revisions\/97"}],"wp:attachment":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=91"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=91"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=91"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}