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Mu shu stir-fried pork originates from the north of China, and was originally a stir-fried dish of finely chopped pork and Chinese cabbage that was served stuffed in wheat flour pancakes or soft steamed wheat flour buns. I have decided to vary the dish and instead use tinned bamboo shoots, diced chicken, crunchy wood ear mushrooms and dry-roasted peanuts.
Serve with ready bought wheat flour pancakes or buy an iceberg lettuce and use the leaves as ‘wraps’ for the chicken. Instead of the mustard greens or gherkins, you could use courgettes – they won’t have the same intense flavour, but will give texture.... Read more.
Heat a wok over a high heat and add 2 tablespoons groundnut oil. Add the eggs and cook until scrambled. Remove from the wok and put to one side. Wipe the pan clean.
Heat the wok and add the remaining groundnut oil. Stir-fry the garlic and ginger for a few seconds, then add the chicken and cook for 1 minute until it starts to turn slightly brown, then add the rice wine or sherry and stir well. Stir-fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1 minute.
Add the gherkins, the dried mushrooms, the bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish.
To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling.
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