Mu shu pork

Mu Shu Pork is a traditional dish from Northern China, specifically from the Shandong province. It is a staple of Chinese cuisine and is particularly popular in the United States. The dish is typically served with Mandarin pancakes and hoisin sauce.

Ingredients

Mu Shu Pork is made with lean pork, wood ear mushrooms, cabbage, and scallions. The pork is typically marinated in a mixture of soy sauce and rice wine before being stir-fried with the vegetables. The dish is seasoned with ginger, garlic, and sesame oil.

Preparation

The preparation of Mu Shu Pork involves several steps. First, the pork is thinly sliced and marinated. The wood ear mushrooms are rehydrated in warm water and then sliced. The cabbage and scallions are also sliced. The ingredients are then stir-fried in a wok, starting with the pork, then adding the vegetables, and finally the seasonings. The dish is served with Mandarin pancakes, which are thin, steamed breads made from wheat flour. The pancakes are used to wrap the pork and vegetable mixture, and the dish is typically eaten with the hands.

Variations

While pork is the traditional meat used in Mu Shu, variations of the dish can be made with chicken, beef, shrimp, or tofu for a vegetarian option. Some versions also include eggs, which are scrambled and mixed in with the other ingredients.

Cultural Significance

Mu Shu Pork is a popular dish in both China and the United States. In China, it is often served during the Lunar New Year as part of the feast. In the United States, it is a common dish in Chinese-American cuisine, and is often found on the menu at Chinese restaurants.

See Also

• Chinese Cuisine
• Shandong Cuisine
• Chinese-American Cuisine