Mushu Pork | Kenji’s Cooking Show

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Here’s Chinese Cooking Demystified’s video on moo shu pork which is as great as everything they do:    • Moo Shu Pork, Beijing-Style - How to ...  

This recipe is from my book The Wok. Here's the recipe:

MOO SHU (MOO SHI) MUSHROOMS OR MOO SHU PORK
 
NOTE: If you prefer to make moo shu pork, omit mushrooms, increase pork to 12 ounces, and double all of the pork marinade ingredients. Proceed as instructed, stir-frying the pork in two separate batches, adding the scallions, woodears, and day lilies to the second batch of pork as instructed in Step 7.
 
YIELD:
Serves 4
ACTIVE TIME:
20 minutes
TOTAL TIME:
40 minutes
 
The Dry Ingredients:
¼ cup (1/2 ounce, about 15g) dried Chinese woodear mushrooms
¼ cup (1/2 ounce, about 15g) dried daylily buds
 
For the Pork:
4 ounces (120g) pork loin, pork sirloin, chicken breast, or extra-firm tofu cut into thin slivers
1 teaspoon (5ml) Shaoxing wine or dry sherry
1 teaspoon (5ml) light soy sauce or shoyu
¼ teaspoon (.5g) ground white pepper
Kosher salt
Pinch MSG (optional)
1 teaspoon (3g) cornstarch
 
For the Sauce:
1 tablespoon (15ml) Shaoxing wine or dry sherry
1 tablespoon (15ml) light soy sauce or shoyu
½ teaspoon (1g) ground white pepper
 
For the Stir-Fry:
4 tablespoons (20ml) roasted sesame oil
3 eggs, thoroughly beaten with a pinch of salt
2 slices ginger, divided
8 ounces mixed sliced mushrooms (see page 000)
2 scallions thinly sliced on a sharp bias
¼ teaspoon MSG (optional)
 
To Serve:
Mandarin pancakes or warm flour tortillas
Hoisin sauce or sweet bean sauce
 
1.     Rehydrate the dried ingredients: Place woodears and daylily buds in a large bowl or measuring cup large enough to allow for them to expand about fourfold. Cover with very hot water and set aside until rehydrated, about 15 minutes. Drain thoroughly. Remove tough centers from the woodears, then thinly slice them. Cut daylilies into 2-inch pieces.
2.     While woodears and daylilies rehydrate, marinate the pork: Place pork in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine mesh strainer set in the sink and press on the pork with your hands to remove excess water. Return the pork to the bowl and add wine, soy sauce, white pepper, a pinch of kosher salt, a pinch of MSG, and cornstarch. Stir vigorously with your fingertips or chopsticks for 30 seconds. Set aside for 15 minutes at room temperature.
3.     Meanwhile, make the sauce: Combine wine, soy sauce, and white pepper in a small bowl and whisk with a fork until no lumps remain.
4.     Cook the eggs: Heat wok over high heat until lightly smoking. Add 2 tablespoon (15ml) oil and swirl to coat. Pour the beaten eggs into the center and cook without moving for 10 seconds. Continue to cook, stirring breaking up the eggs with a spatula until they are barely set, 30 to 45 seconds. Transfer eggs to a large bowl.
5.     Wipe out wok and return to high heat until lightly smoking. Add 1 tablespoon (15ml) sesame oil and swirl to coat. Add 1 slice ginger and let sizzle for 5 seconds. Immediately add pork and stir-fry until pork is no longer pink and mostly cooked through, about 1 minute (if making Moo Shu Pork instead of Moo Shu Mushrooms, cook pork in two batches—see note). Transfer to bowl with eggs.
6.     Wipe out wok and return to high heat until lightly smoking. Add remaining 1 tablespoon (15ml) oil and swirl to coat. Add remaining ginger slice and let sizzle for 5 seconds. Immediately add the mixed mushrooms and stir-fry until mushrooms are lightly browned around the edges, 2 to 3 minutes. Add scallions, woodears, and day lilies, and stir-fry until softened and fragrant, about 30 seconds.
7.     Add the pork and eggs back to the wok and toss everything to combine. Stir sauce and add to wok by pouring it around the edges. Stir-fry everything together to combine and season to taste with salt and more white pepper. Transfer to a serving platter and serve immediately with Mandarin pancakes and hoisin sauce.