Sunday, June 04, 2006

Mu Shu Pork Rou

My brother-in-law is talented; one of these talents is cooking. We all went to this Chinese Specialty store in Toronto the other year, and we were intrigued by all the many different Asian ingredients available for sale. I selected a few, my brother and his wife bought some too, my sister and her husband selected a bunch more. Several of the ingredients combined together to make this interesting and delicious dish, Mu Shu Pork Rou. It's odd eating flowers as one of the main ingredients of a meal, but the lily flowers are quite tasty. My attempt didn't turn out quite as good as my brother-in-law's, but quite tasty.

Mu Shu Pork Rou
approx. 2 cups Mu shu (dried flowers, variously translated as lily or alfalfa flowers)
approx. 1/2 cup Mu er (Chinese black mushrooms or wood ear fungus or black fungus)
200 g Pork fillet
1 tsp Starch (enough to coat the meat)
Salt to taste
Dash of cooking alcohol
Dash of soya sauce
1 tsp sugar
Sliced ginger (2" piece)
4-6 eggs (salt to taste)
Oil for frying

Soak the mu shu and mu er in water several hours before cooking. They may be soaked overnight. After they are soft, cut off any hard stems from the mu shu. Take off the little pieces of wood from the mu er. Set aside.

Cut the fillet into slices. Lightly coat the meat with starch. Add salt to taste to the pork. Add the alcohol, soya sauce, sugar, and ginger.

Beat the eggs. Add salt to taste.

Heat oil in a wok. Scramble the eggs. Set aside.

Heat some more oil in the wok. Fry the meat, stirring occasionally, until well done.

Add the eggs, mu shu, and mu er to the meat in the wok. Cook until warmed through.

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