Muxi Rou (Chinese Mushu Pork)

May 19, 2023May 19, 20230 3
Authentic recipe of Muxi Rou (Chinese Mushu Pork) with Wood Ear Mushrooms
in Pork

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 ounce dried wood ear mushrooms
1/2 lb boneless pork loin
3/4 teaspoon salt ( added 1/4 t at a time , see recipe instructions )
3/4 teaspoon sugar ( added in two parts , see instructions )
5 teaspoons soy sauce ( added in two stages , see instructions )
1/8 teaspoon white pepper
2 teaspoons shaoxing wine ( added in 2 stages , see instructions )
1 teaspoon cornstarch
1 tablespoon water
8 tablespoons peanut oil ( added a little bit at a time , see instructions ) or 8 tablespoons canola oil ( added a little bit at a time , see instructions )
3 eggs
1 -2 garlic clove , smashed and sliced ( optional )
3 -4 large scallions , sliced diagonally , white and green parts kept separate
2 teaspoons sesame oil
1/2 cup fresh cilantro , washed and chopped ( optional )
Mandarin pancake ( optional )

Nutrision Information

Servings Per Recipe
4-6
Calories
456
Sugar
1g
Fat
39g
Muxi Rou, also known as Chinese Mushu Pork, is a traditional dish originating from the Sichuan province of China. The dish is named after the Muxi River that runs through the region. This savory pork dish is typically seasoned with soy sauce, shaoxing wine, and fragrant spices to create a flavorful meal. The addition of wood ear mushrooms enhances the dish's taste and texture, making it a popular dish in Chinese cuisine. It can be served as a main dish or wrapped in a mandarin pancake for a tasty snack. This dish offers a great balance of protein, healthy vegetables, and flavorful spices that will satisfy your appetite and taste buds.

Instructions

1.Soak the dried wood ear mushrooms in hot water for 10-20 minutes until soft. Cut off the hard stems and slice thinly. Set aside.
2.Cut the pork loin into thin slices, around 1/8-inch thick. Place the slices in a bowl and add 1/4 tsp salt, 1/4 tsp sugar, 2 tsp soy sauce, 1/8 tsp white pepper, and 1 tsp shaoxing wine. Mix well and let marinate for 15-20 minutes.
3.Mix 1 tsp cornstarch with 1 tbsp water in a small bowl to make a slurry. Set aside.
4.Heat a wok or large skillet over high heat and add 4 tbsp oil. Swirl to coat the bottom of the wok and let heat for 10-20 seconds until smoking. Add the marinated pork slices and stir-fry until cooked through, around 3-4 minutes. Remove the pork from the wok with a slotted spoon and set aside.
5.Add 2 tbsp oil to the same wok and let heat for 10-20 seconds. Add the whisked eggs and cook until scrambled and set, around 1-2 minutes. Remove from the wok and set aside.
6.Add the remaining 2 tbsp oil to the wok and let heat for 10-20 seconds. Add the garlic (if using) and stir-fry for 10-20 seconds until fragrant. Add the sliced white parts of the scallions and stir-fry for another 10-20 seconds until softened.
7.Add the cooked pork and eggs back to the wok, along with the soaked wood ear mushrooms and sliced green parts of the scallions. Add 1/2 tsp salt, 1/2 tsp sugar, 3 tsp soy sauce, and 1 tsp shaoxing wine. Stir-fry for another 1-2 minutes until everything is heated through.
8.Add the cornstarch slurry to the wok and stir-fry for another 10-20 seconds until the sauce has thickened. Drizzle with 2 tsp sesame oil and give it a final stir.
9.Serve the Muxi Rou hot, garnished with chopped cilantro, if desired. You can wrap the pork in a mandarin pancake or serve over steamed rice as a main dish.

PROS

Healthy and flavorful, Muxi Rou is a savory and protein-packed meal.
The addition of wood ear mushrooms adds a unique taste and texture to the dish.

CONS

This dish is high in sodium due to the use of soy sauce and salt.
It is also high in calories and fat due to the use of pork and oil.
It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Pork is a great source of protein, iron, and zinc. The use of wood ear mushrooms in this dish is also beneficial as they are low in calories, fat, and cholesterol. They are high in fiber and have been linked to reducing inflammation and aiding in digestion.

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