Moo shu pork.   木須肉

Moo shu pork, also known as mù xū ròu (木須肉) in Mandarin Chinese, is a popular dish in Chinese cuisine. It is a stir-fried dish that typically includes thinly sliced pork, scrambled eggs, mushrooms, and various vegetables, all wrapped in thin pancakes or crepes. The dish is often served with hoisin sauce or plum sauce for added flavor.

The exact origin of moo shu pork is somewhat unclear, but it is believed to have originated in northern China, particularly in the Shandong province. It is said to have been popularized during the late 19th century and early 20th century, during the Qing Dynasty.

The name “moo shu” is derived from the Mandarin pronunciation of the Chinese characters 木須 (mù xū), which literally means “wood shavings.” The dish is named after the traditional method of slicing the pork into thin shreds, resembling wood shavings. Over time, the dish evolved to include other ingredients such as scrambled eggs, mushrooms, and vegetables.

Originally, moo shu pork was primarily made with shredded pork, wood ear mushrooms, and scrambled eggs. However, as the dish spread to different regions and variations emerged, additional ingredients like cabbage, carrots, bean sprouts, and scallions were incorporated. The vegetables and meat are stir-fried together with various seasonings, such as soy sauce, ginger, garlic, and sometimes hoisin sauce, to create a flavorful mixture.

Traditionally, moo shu pork is served with Mandarin-style pancakes, which are thin, wheat-based crepes. The pancakes are typically brushed with hoisin sauce and then filled with the stir-fried mixture, rolled up, and eaten by hand. The combination of textures and flavors in moo shu pork, along with the interactive nature of wrapping the ingredients in the pancakes, makes it a popular choice in Chinese cuisine.

Today, moo shu pork is enjoyed not only in China but also in Chinese restaurants around the world. It has become a staple of American-Chinese cuisine and is often featured in the menu of Chinese-American restaurants. While the traditional recipe remains popular, there are also variations that use other proteins like chicken or shrimp instead of pork, catering to different dietary preferences.

Overall, moo shu pork showcases the culinary heritage and adaptability of Chinese cuisine, and its delicious flavors and unique presentation continue to make it a beloved dish both in China and abroad.

Ingrediens

2 egs
150 gram pork
4 asparagus
5 cm cucumber
50 gram mushrooms
Salt and Pepper
1 1/2 tablespoon Soy sauce

Mix spring onion and chopped ginger with 1/2 dl water and let it rest for 30 minutes.

The water we then use when we fry the dish to add more flavor

Preparation.

Beat egg and fry it fast.

Remove it.

Cut the meat in thin slices (julienne) and fry.

Add spice water (made from spring onion and ginger)

Add soy sauce and mushroom.

Cut the asparagus in 1 cm pieces and add in.

Add egg and mix it well and add some cucumber pieces and the dish is ready to serve.

You can add some sesame oil just before serving if you like.

Hope you will enjoy this traditional chinese dish.