Muxi Rou (Chinese Mushu Pork)

Recipe by Kate S.


  • 12
    ounce dried wood ear mushrooms
  • 34
    teaspoon salt (added 1/4 t at a time, see recipe instructions)
  • 34
    teaspoon sugar (added in two parts, see instructions)
  • 5
    teaspoons soy sauce (added in two stages, see instructions)
  • 18
    teaspoon white pepper
  • 2
    teaspoons shaoxing wine (added in 2 stages, see instructions)
  • 1
    teaspoon cornstarch
  • 1
    tablespoon water
  • 8
    tablespoons peanut oil (added a little bit at a time, see instructions) or 8 tablespoons canola oil (added a little bit at a time, see instructions)
  • 1 -2
    garlic clove, smashed and sliced (optional)
  • 3 -4
    large scallions, sliced diagonally, white and green parts kept separate
  • 2
    teaspoons sesame oil
  • 12
    cup fresh cilantro, washed and chopped (optional)
  • Mandarin pancake (optional)


  • Soak wood ears in boiling water for 20-60 minutes, then drain and squeeze out excess water, and slice julienne.
  • Freeze the pork loin for 20-30 minutes to firm up a little bit, then slice very thin, then stack the slices and julienne.
  • Combine 1/4 t salt, 1/2 t sugar, 2 t soy sauce, 6 turns white pepper mill, 1 t wine, 1 t cornstarch, and 1 T water for the marinade. Add to the pork and stir to coat.
  • Marinate meat for about 20 minutes, then stir in 1 T oil.
  • Beat the eggs lightly with 1 T oil and 1/4 t salt.
  • Heat a wok over high heat until smoke rises. Add 1 T oil and swirl it around. Add the wood ears and stir for 30 seconds. Season with 1/4 t salt, 1/4 T sugar, and 1 T soy sauce. Transfer to warm dish and set aside.
  • Reheat the wok until smoking. Add 2 T oil and swirl it around. Pour in the egg and scramble lightly. Set aside on warm plate.
  • Scrape wok clean, washing if necessary.
  • Reheat wok until smoke rises. Add 3 T oil and swirl around. Add the garlic and stir a moment until fragrant. Add the white part of the scallions, toss and allow to sizzle for a few moments. Add the pork and stir-fry for about a minute until color changes. Add 1 t wine around the side of the wok, continuing to stir-fry. Add wood ears and eggs to the wok, stirring for another minute until pork and egg are thoroughly cooked and all ingredients are hot.
  • Serving option 1: After removing wok from heat, toss in green onion parts and fresh cilantro, drizzle with sesame oil, and serve with rice.
  • Serving option 2: After removing wok from heat, drizzle with sesame oil. Serve meat on one platter, mandarin pancakes on another, and green onions and cilantro in a third dish. At the table people may pick up a pancake, and use their chopsticks to stuff the pancake with meat and top with green onions and cilantro.
  • Serves 2 as the main dish, or up to 10 as part of a full Chinese meal.