Chinese Food Made Easy by Ross Dobson

Author:Ross Dobson
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2019-08-05T00:00:00+00:00

MU SHU PORK

木須肉

SERVES: 4 PREPARATION: 20 MINUTES MARINATING: 15 MINUTES COOKING: 10 MINUTES

FRESH

400 g pork scotch fillet, finely sliced

2 eggs, beaten

3 spring onions, cut into 5 cm lengths

2 large red chillies, finely sliced

1 quantity Peking Pancakes

PANTRY

2 tablespoons hoi sin sauce

20 g dried black fungus

2 tablespoons vegetable oil

This recipe is typical of Northern-style Chinese dishes, which incorporate slivers of sweetly flavoured stir-fried meat wrapped in a warm, soft pancake. Wheat-based breads, buns, pancakes and noodles are more common in the north of China.

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Combine the pork and 1 tablespoon of the hoi sin sauce in a bowl. Set aside for 15 minutes.

Meanwhile, put the dried fungus in a small heatproof bowl and add 250 ml boiling water. Soak for 15 minutes. Drain the fungus and reserve 2 tablespoons of the soaking liquid.

Heat 1 tablespoon of the oil in a wok over high heat. Swirl the wok around to coat in the oil. Add the eggs and leave them to cook for about 1 minute until they start to puff up and set firm around the edges. Stir the eggs from the outside in and cook until just set. Transfer the cooked eggs to a plate and wipe the wok clean.

Heat the remaining oil in the wok over high heat. Swirl the oil around to coat the wok.

Add the spring onions and chillies. Stir-fry for 1–2 minutes until softened. Add the pork and stir-fry for 2–3 minutes until the pork is golden brown. Stir in the soaked fungus, soaking liquid and the remaining hoi sin sauce. Stir-fry for 1 minute until well combined. Add the scrambled eggs and stir through.

Transfer to a serving plate. Serve with pancakes on the side.

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