sweet clover meat recipe

How to Make Wood Ear and Egg Stir-Fry (Muxirou)

Wood Ear and Egg Stir-Fry, or Muxirou, is a beloved Chinese home dish known for its savory-sweet balance and crispy-tender texture. Here’s a simple yet authentic recipe to recreate it at home.

Ingredients:

200g pork loin, thinly sliced; 150g wood ear mushrooms, soaked and sliced; 3 eggs, beaten; 2 cloves garlic, minced; 1 tbsp soy sauce; 1 tsp Shaoxing wine; 1/2 tsp sugar; 2 tbsp cooking oil; Salt to taste.

Steps:

1. Prep the pork: Marinate sliced pork with 1 tsp soy sauce, Shaoxing wine, and a pinch of salt for 10 minutes.

2. Cook the eggs: Heat 1 tbsp oil in a wok over medium heat, pour in beaten eggs, and scramble until set. Remove and set aside.

3. Stir-fry pork: Add 1 tbsp oil to the wok, stir-fry marinated pork until no longer pink (2-3 minutes). Remove and set aside.

4. Sauté aromatics: In the same wok, sauté minced garlic until fragrant. Add wood ear mushrooms and stir-fry for 2 minutes.

5. Combine: Return pork and eggs to the wok. Add remaining soy sauce, sugar, and a splash of water. Stir-fry for 1 minute until everything is well-coated and heated through. Adjust seasoning with salt if needed.

Serve hot with steamed rice. The dish pairs tender pork, earthy wood ears, and fluffy eggs in a light, savory sauce—quick, comforting, and full of umami!