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Quick mu shu pork
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Popular Chinese dish served in Peking pancakes.
Ingredients:
  • 36.40 gm peanut oil or canola oil
  • 600g pork stir-fry strips
  • 60ml soy sauce
  • 40.00 ml Chinese rice wine* (shaohsing)
  • 48.80 gm oyster sauce
  • 1 large carrot, cut into thin matchsticks
  • 1 red capsicum, thinly sliced
  • 100g fresh shiitake mushrooms, sliced
  • 6 spring onions, thinly sliced on an angle, plus extra to serve
  • 1/4 small Chinese cabbage (wombok), finely shredded (to give 3 cups)
  • 2 tsp sesame oil
Instructions:
  • 1. Heat peanut oil in a wok until sizzling. Quickly stir-fry half the pork until golden brown. Transfer to a bowl. Repeat with remaining pork using more oil. Mix in soy sauce, cooking wine, and sauce with the pork in the bowl.
  • In a heated pan with the remaining tablespoon of peanut oil, stir-fry the carrot, capsicum, and shiitakes for 1 1/2 minutes. Add the spring onion, cabbage, and pork mixture, and stir-fry for 2 minutes until the liquid is nearly gone and the cabbage is just wilted. Remove from heat, stir in sesame oil, and garnish with extra spring onion before serving.

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