🌮 Moo Shu Pork, Cantonese Style (木须肉) | Chef Daddy Lau teaches us how to make Moo Shu Pork

By Made With Lau · 30 min

Ingredients

Instructions

1. Soak the dried wood ear in water for 5 to 15 minutes. For a quicker soak, use warm water (microwave water for 45 to 60 seconds) and soak for about 4 to 5 minutes.
2. Cut the lean pork into thin slices, then into thin strips. Mix the pork with the cornstarch, 0.5 tsp water and 0.25 tsp salt until it forms an even slurry, then massage it for 20 to 30 seconds.
3. Cut the cabbage, celery and carrot into thin slices, then thin strips. Once rehydrated, cut the wood ear into small strips.
4. Beat the eggs with a little salt until bubbles form.
5. Heat the wok on high for 3 to 5 minutes until it just starts to let off steam or smoke. Add canola oil, swirl it around, then pour in the eggs, tilting the wok to spread them.
6. Cook the eggs for 2 to 3 minutes in total, flipping halfway through and cooking for another minute. Set the egg aside on a plate.
7. Add more canola oil and heat the wok for 1 to 2 minutes. Add the pork and stir constantly until it turns white. Set it aside.
8. Add all the vegetables to the wok and cook for about 8 to 10 minutes, stirring gently and keeping them crisp.
9. About 4 to 5 minutes into cooking the vegetables, add the chicken bouillon and oyster sauce, stir, then return the pork and mix everything together.
10. Plate the vegetables and pork. Cut the egg into slices and warm the tortillas for 60 to 90 seconds in a wok or pan, or 30 seconds in the microwave.
11. Spread hoisin sauce on each tortilla and fill with the vegetables and pork.

Summarized from Made With Lau's video. Watch it for the details.

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