Main Course
Moo Shu Pork
Moo Shu Pork is a classic Chinese stir-fry featuring tender pork, fluffy scrambled eggs, black fungus, daylily buds, and crisp vegetables. This colorful dish delivers a savory flavor and satisfying texture, making it a comforting family favorite that pairs perfectly with steamed rice.
- Total
- 20 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Main Course
- Method
- Stir-fry
- Total Time
- 20 minutes
- Difficulty
- Easy
- Main Ingredient
- Pork Tenderloin
About This Recipe
Moo Shu Pork is a classic Chinese stir-fry featuring tender pork, fluffy scrambled eggs, black fungus, daylily buds, and crisp vegetables. This colorful dish delivers a savory flavor and satisfying texture, making it a comforting family favorite that pairs perfectly with steamed rice.
Why You'll Love This Recipe
- Ready in about 20 minutes, so it can fit into a busy cooking day.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Shows a practical way to cook pork with clear preparation and cooking cues.
- Gives the dish a clear light flavor profile without making the method feel complicated.
Ingredients
- 1 piece Pork Tenderloin
- 2 Eggs
- 1 bunch Dried Daylily Buds
- 1 bunch Black Fungus
- 1 Cucumber
- 1/2 Carrot
- 1 teaspoon Cornstarch
- to taste Green Onion
- to taste Ginger
- to taste Soy Sauce
- to taste Salt
- as needed Cooking Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Pork Tenderloin
Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.
Eggs
This ingredient helps define the flavor, texture, or structure of the dish.
bunch Dried Daylily Buds
This ingredient helps define the flavor, texture, or structure of the dish.
bunch Black Fungus
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Wood Ear Mushroom
A crunchy mushroom used in salads, soups, hot pot, and stir-fries.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
Velveting
A Chinese technique for keeping sliced meat, chicken, shrimp, and beef tender.
Technique
How to Steam Chinese Food
Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.
Technique
Wok Hei
The smoky high-heat flavor associated with fast wok cooking.
Step-by-Step Instructions
Step 1
Soak the dried daylily buds and black fungus in warm water until softened. Thinly slice the pork tenderloin and wash the cucumber and carrot.
Step 2
Toss the pork slices with a small amount of cornstarch until evenly coated and set aside.
Step 3
Cut the soaked daylily buds into shorter lengths and blanch the black fungus briefly in boiling water. Drain well.
Step 4
Thinly slice the cucumber and carrot. Finely chop the green onion and ginger.
Step 5
Heat oil in a wok over medium-high heat. Add the beaten eggs and cook until just set. Break into large pieces and transfer to a plate.
Step 6
Add a little more oil to the wok. Stir-fry the pork until it begins to change color, then add a splash of soy sauce.
Step 7
Add the daylily buds and black fungus. Stir-fry for 1 to 2 minutes until fragrant.
Step 8
Add the carrot slices and cook for about 30 seconds.
Step 9
Return the eggs to the wok, then add the cucumber slices. Season with salt to taste.
Step 10
Stir-fry everything together until evenly combined and heated through. Serve immediately.
Cooking Tips
- Cook the eggs separately to keep them fluffy and tender.
- Dried daylily buds provide the authentic flavor and texture traditionally used in Moo Shu Pork.
- Avoid overcooking the cucumber to maintain a fresh, crisp texture.
- Serve with steamed rice for a complete meal.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
- Keep rice or noodles ready before cooking because stir-fries are best served immediately.
Recipe Card
Moo Shu Pork is a classic Chinese stir-fry featuring tender pork, fluffy scrambled eggs, black fungus, daylily buds, and crisp vegetables. This colorful dish delivers a savory flavor and satisfying texture, making it a comforting family favorite that pairs perfectly with steamed rice.
Ingredients
- 1 piece Pork Tenderloin
- 2 Eggs
- 1 bunch Dried Daylily Buds
- 1 bunch Black Fungus
- 1 Cucumber
- 1/2 Carrot
- 1 teaspoon Cornstarch
- to taste Green Onion
- to taste Ginger
- to taste Soy Sauce
- to taste Salt
- as needed Cooking Oil
Method
- Soak the dried daylily buds and black fungus in warm water until softened. Thinly slice the pork tenderloin and wash the cucumber and carrot.
- Toss the pork slices with a small amount of cornstarch until evenly coated and set aside.
- Cut the soaked daylily buds into shorter lengths and blanch the black fungus briefly in boiling water. Drain well.
- Thinly slice the cucumber and carrot. Finely chop the green onion and ginger.
- Heat oil in a wok over medium-high heat. Add the beaten eggs and cook until just set. Break into large pieces and transfer to a plate.
- Add a little more oil to the wok. Stir-fry the pork until it begins to change color, then add a splash of soy sauce.
- Add the daylily buds and black fungus. Stir-fry for 1 to 2 minutes until fragrant.
- Add the carrot slices and cook for about 30 seconds.
- Return the eggs to the wok, then add the cucumber slices. Season with salt to taste.
- Stir-fry everything together until evenly combined and heated through. Serve immediately.
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