Mu Shu Pork

pork tenderloin - 100 g,
eggs - 2 pcs.,
salt - a pinch
dried black wood mushroom a handful,
dried lily buds - a handful,
half a cucumber
small carrots - 1 pc.,
garlic - 1 clove,
vegetable oil - 4 tbsp.

For marinade:
light soy sauce - 2 tsp,
sesame oil - 1 tsp,
corn starch - 2 tsp,
water - 2 tbsp.
salt is a pinch.

For the sauce (for roasting):
light soy sauce - 1 tablespoon,
dark soy sauce - 1 tsp,
sugar - 0.25 tsp,
black rice vinegar - 0.5 tsp,
ground pepper (white or black) - a pinch,
water or chicken stock - 1 tablespoon,
corn starch - 1 tsp

About the recipe:

This simple and tasty dish is known outside the Middle Kingdom under the name Mu Shu pork. It consists of fried slices of pork with the addition of a fried egg, elastic Muir mushrooms, garlic, fragrant dried lilies (they have a delicate pleasant smell similar to dried apricots) and vegetables in a brackish sauce. This dish first appeared in North China, and then became popular throughout the country. In America, this is one of the favorite dishes of Chinese cuisine, where Mu Shu pork is served along with thin Mandarin pancakes. They are similar to those served in a Peking duck. Eaters during the meal put a few spoons of Mu Shu in a pancake, wrap it and treat themselves. In China, instead of pancakes, Mu Shu pork is more likely to offer a side dish of boiled rice. There are variations of the dish not only on the basis of pork, but also with chicken, fish, shrimp, tofu. The dish is not only tasty, but also beautiful, colorful. It is not difficult to cook it - in the classic way steer-fry. A great option for a light and hearty Chinese-style home-style dinner for the whole family.

Cut lightly frozen pork into thin slices (frozen meat is more convenient to cut, and the slices will be neat).

Place the meat in a marinating container and add light soy sauce, sesame oil, corn starch, salt and water to it.

Mix the meat well with the seasonings. Cover the container and refrigerate for 30 minutes.

Soak dried mushrooms in warm water for 30 minutes.

In a separate bowl, soak dried lily buds in warm water for 30 minutes.

Break eggs into a separate bowl and mix proteins and yolks. Add a pinch of salt to the egg mass and mix.

In a wok over medium heat, heat 1 tbsp. vegetable oil and fry the egg mass in it.

The mass during frying should be divided into pieces with a spatula.

Fry the egg mass until almost ready, but so that it remains slightly moist.

Remove the finished egg mass from the wok and transfer to a plate.

Rinse soaked mushrooms, squeeze out moisture and cut off seals at the base of the mushroom. Mushrooms cut into small pieces.

Peel the carrots and cut into thin small plates about 1-1.5 cm long. Cut the cucumber with the same plates.

Prepare the roasting sauce: in a separate bowl or cup, mix light soy sauce, dark soy sauce, sugar, black rice vinegar, ground pepper, water (or chicken stock) and corn starch.

Mix all the ingredients well into a homogeneous mass.

Peel and finely chop the garlic.

Heat the oil in a wok over medium heat. It should be so much that the slices of pork were completely immersed in it when frying.

Fry pork slices in it until white. Try to keep the slices straight and not crumple.

In the middle of the roasting process, flip the slices of meat to the other side.

Remove prepared meat slices from hot oil with a slotted spider.

Transfer the prepared meat to a plate lined with a pair of paper towels so that the towels absorb excess oil.

Preheat 1 tbsp in a wok vegetable oil and fry the garlic in it until the aroma appears, for a short time, literally a minute, without stopping stirring.