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Mu shu pork with snake beans
Mu shu pork with snake beans
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Indulge in a savory bowl of mu shu pork with snake beans and Mandarin pancakes.
Ingredients:
  • 2 x 4cm pieces ginger, peeled
  • 60ml (1/4 cup) hoisin sauce, plus extra, to serve
  • 42.00 gm light soy sauce
  • 60ml (1/4 cup) Shaoxing cooking wine (see note)
  • 1 tsp sesame oil
  • 375g pork fillet, thinly sliced across the grain
  • 60ml (1/4 cup) peanut oil
  • 3 eggs, lightly beaten
  • 6 spring onions, cut into 4cm lengths, shredded
  • 3 cloves garlic, finely chopped
  • 8 snake beans, cut into 2cm pieces
  • 100g enoki mushrooms, trimmed
  • 24 steamed Mandarin pancakes (see note), to serve
Instructions:
  • First, grate one piece of ginger to measure 1 tablespoon, then finely shred the second piece. Combine your sauces, wine, and sesame oil in a bowl. Toss the pork with 1 1/2 tablespoons of the sauce mixture and the grated ginger. Set it aside.
  • - Heat the wok over medium-high heat, add 1 tablespoon of oil, then stir-fry the eggs until firm. Remove and set aside. - In the same wok, heat another tablespoon of oil, stir-fry the shredded ginger until golden, then add the onions for 30 seconds before removing. - Add the remaining oil to the wok, stir-fry the pork over high heat until cooked through. Remove and set aside. - Stir-fry the garlic and snake beans for 2 minutes, then return the pork and eggs to the wok. Add the sauce mixture and mushrooms, cook until heated through. - Serve the pork with pancakes, onion mixture, and hoisin sauce.

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