There are many wonderful things to say about this recipe. It is quick, simple and delicious. I would not call it “authentic” by any means, but rather loosely based on a real Chinese dish. It does fill the need for a good stir-fry though!
The addition of more traditional Chinese vegetables would be easy to add and not affect the basic recipe at all! My family just happens to prefer only carrots and onions.
I made this with a fresh ham steak tonight, after scouring the internet for uses for this particular cut of meat, I didn’t really find any that seemed to get people excited. Most of the complaints called the cut of meat tough, and in my opinion, there are two things you can do with tough meat, cook it low and slow or slice it super thin. Time was not on my side tonight, so super thin won.
Simple Moo Shu Pork
Serves about 4
3 Tbsp Soy Sauce
1 tsp dry cooking sherry
1/2 tsp salt
1 tsp cornstarch
1/2 pound pork, sliced very thin
1/4 cup thinly sliced onions
1/4 cup thinly sliced carrots
3 eggs, beaten (add an extra egg if desired)
1/2 tsp salt
3 Tbsp Vegetable oil
1-2 Tbsp Sesame oil
1-2 green onions thinly sliced (optional)
1 Tbsp Oyster Sauce (optional)
Mix marinade ingredients and marinate pork for 20-30 minutes. Meanwhile, slice onions and carrots into very thin (julienne) strips, Heat wok or large frying pan and add 2 Tbsp vegetable oil. Add the eggs and salt cooking eggs are just done and scrambled. Move into a warm bowl. Add 1 Tbsp vegetable oil to the pan. Add the carrots and onions and cook until just tender. Add to the warm bowl with the eggs.
Add 1-2 Tbsp sesame oil to the pan and add the pork. Cook until meat is thoroughly cooked. Return the eggs and vegetables to the pan and add oyster sauce and green onions if desired, mixing well. Serve over rice or with Chinese pancakes.