Moo Shu Pork

By AliyahOberbrunner

Moo Shu Pork
I actually just ate moo shu meat in college... I still had rice served in the cafeteria. That canteen is quite famous for its rice bowls and is always crowded with people during peak hours. The master always stir-fry multiple portions in a large pot and pour them directly on the rice. I just made it according to the method of memory. It's probably not authentic, but it's delicious.

Recipe Recommendations

  • cucumber half a
  • eggs of 2
  • shredded pork appropriate amount
  • carrots half a
  • fungus appropriate amount
  • olive oil appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount

Steps for Moo Shu Pork

  • Make step 0
    1
    Prepare materials.
  • Make step 1
    2
    Peel and slice the carrot.
  • Make step 2
    3
    Peel the cucumber and cut it with a hob.
  • Make step 3
    4
    Beat the eggs, stir them up, and add appropriate amount of salt.
  • Make step 4
    5
    Reduce half of the pot of water, add carrots to boil and remove.
  • Make step 5
    6
    Pour appropriate amount of oil, add eggs and stir fry. (I like it tender. I will serve it when it is about to solidify.)
  • Make step 6
    7
    Add shredded pork, stir fry well, remove and set aside.
  • Make step 7
    8
    Wash the pan again, heat the pan, add oil, and add carrot slices.
  • Make step 8
    9
    Add cucumbers and fungus and stir fry.
  • Make step 9
    10
    Season with salt.
  • Make step 10
    11
    Add shredded pork and stir fry well.
  • Make step 11
    12
    Finally add the eggs, add some soy sauce and stir fry.

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