Marinade & Pork:
2 tablespoons reduced-soduim soy sauce
1 1/2 tablespoons Shao Hsing rice wine or sake
1 teaspoon sesame oil
12 ounces pork tenderloin, trimmed, cut into 1 1/2-inch matchstick shreds
3 tablespoons reduced-soduim chicken broth
3 tablespoons Shao Hsing rice wine or sake
1 tablespoon reduced-soduim soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon freshly ground pepper
Mu Shu Filling:
10 dried Chinese black mushrooms or shitake mushrooms (used dried shitake and oyster mushrooms)
2 tablespoons canola oil, divided
2 large eggs, beaten
6 cloves garlic, minced
1 1/2 tablespoons minced fresh ginger
4 cups shredded cabbage (used kale)
8 scallions, green part only, cut into 1-inch lengths
*chilli oil for topping
To marinade pork: Combine 2 tablespoons soy sauce, 1 1/2 tablespoons rice wine(or sake) and sesame oil in medium bowl. Add pork and toss lightly to coat. Cover and refrigerate for 30 minutes.
To prepare sauce: Combine broth, 2 tablespoons rice wine (or sake), 1 tablespoon soy sauce, cornstarch, sugar and pepper in small bowl.
To prepare mu shu filling: Place dried mushrooms in a bowl, cover with hot water and let it soak for 20 minutes. Drain, discard the stems and thinly slice the caps.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1-2 seconds of contact. Swirl in 1 tablespoon canola oil. Add the pork and stir-fry until cooked thorough, about 2 minutes. Remove with a slotted spoon; set aside. Cook down any remaining to glaze, about 2 minutes, and add to pork.
Add another 1/2 tablespoon canola oil to the wok and heat until very hot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside. Add remaining 1/2 tablespoon oil and heat until very hot. Add garlic and ginger and stir-fry until fragrant; 10-15 seconds. Add cabbage (kale) and mushroom caps and stir-fry tender, about 2 minutes. pouring the reserved sauce and stir constantly until thickened 30 seconds to 1 minute. Return the pork and eggs to the pan and toss until heated through. Stir in scallions.
*Mu Shu is usually paired with crepe/pancake but just regular brown rice is perfect. I love the textures and I can eat this anytime of the day. I substitute the cabbage to kale another of my new found love. enJOY!!!