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Mu Shu Pork (Wood Ear Mushroom and Egg Stir-fry)
Serves 2 · About 30 min (15 min of this is just soaking the wood ear mushrooms)
A Chinese dish of pork, egg and crunchy wood ear mushrooms stir-fried with oyster sauce.
① Soak the wood ear mushrooms→② Prepare the meat and vegetables→③ Cook the eggs and take them out→④ Stir-fry the pork and wood ear mushrooms→⑤ Put the eggs back and season
What to buy
Dry goods
Meat
Eggs & vegetables
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How to make it
1
Soak the wood ear mushrooms
- Put 5 g dried wood ear mushrooms in a bowl and pour in plenty of water (lukewarm water is also OK)
- Let sit 15 min (use the time written on the package as a guide)
- Pour off the water and rub them lightly under running water
How to tell it's doneThe mushrooms have grown big, and when you pinch them, they are soft and jiggly with no hard core.
2
Prepare the meat and vegetables
- On a cutting board, cut off the hard base of the mushrooms with a knife, and cut big ones into bite-size pieces. Pat them dry with paper towels
- If you have garlic chives, cut them 4 cm long
- Cut any large pieces of pork into bite-size pieces, put in a bowl and rub in 1/2 tbsp sake and 1 tsp potato starch
- In a small bowl, mix 1 tbsp oyster sauce, 1 tsp soy sauce, 1/2 tsp sugar and 1/2 tbsp sake (sauce mix)
- Crack 2 eggs into another bowl, add a pinch of salt and beat well
How to tell it's doneYou have all 5 ready: mushrooms, garlic chives, seasoned pork, sauce mix and beaten eggs.
Be carefulAfter touching raw pork, wash your hands, knife and cutting board with dish soap before cutting vegetables.
3
Cook the eggs and take them out
- Put 1 tbsp vegetable oil in a frying pan and heat over medium heat for 1 min
- Pour in the beaten eggs and stir in big strokes with a spatula
- When about half set (20–30 sec), move them to a plate
How to tell it's doneThe eggs are in big chunks, and the surface is a little runny (you will cook them again in step 5).
4
Stir-fry the pork and wood ear mushrooms
- Add 1 tbsp vegetable oil to the same frying pan, set over medium heat, and spread the pork in
- Stir-fry for 2–3 min, breaking it apart
- Add the mushrooms and stir-fry 1 min more
How to tell it's doneThe pork has no pink parts, and everything is a whitish brown.
Be carefulIf water is left on the mushrooms, they pop and splatter. Pat them dry well in step 2. Keep your face away from the pan when you add them.
5
Put the eggs back and season
- Add the garlic chives and sauce mix and stir-fry for 30 sec
- Put the eggs from step 3 back in, mix in big strokes and stir-fry for 30 sec
- If you have them, add 1 tsp sesame oil and a pinch of pepper, mix, and turn off the heat. Taste it, and if it is too mild, add a pinch of salt
How to tell it's readyNo clear raw egg is left on the eggs. The brown sauce coats everything and looks shiny.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The mushrooms are hard or have a hard coreThey did not soak long enough. If any part feels hard when you pinch it, soak 5–10 more min. Also cut off the hard base.
The oil splattered and it was scaryWater was left on the mushrooms. Press them between paper towels to dry them before stir-frying.
The pork stuck together in a lumpYou did not move it right after adding it to the pan. Spread and break it apart with cooking chopsticks as soon as it goes in. Rubbing in potato starch makes it tender.
The eggs are dry and crumblyThe eggs set too much in step 3. Take them out as soon as they are half set.
The flavor is too mild or too saltyIf too mild, add oyster sauce 1/2 tsp at a time. If too salty, next time make it without soy sauce (oyster sauce is salty too).
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