Mu shu pork is a delectable Chinese dish which you can prepare in minutes.Â It is eaten with rice or Chinese pancakes.
Asian rice wine is available in most Asian food stalls or shops, but if it is not available use dry sherry instead.
4 tablespoons peanut or canola oil
600g pork, cut into strips
1/4 cup soy sauce
2 tablespoons Chinese rice wine
2 tablespoons oyster sauce
1 large carrot, julienned
1 red capsicum, thinly sliced
100g fresh shiitake mushrooms, sliced
6 spring onions, thinly slice, plus extra to serve
1/4 small Chinese cabbage, finely shredded
2 teaspoons sesame oil
Heat half of the peanut oil in a wok or large frying pan over medium heat. Stir-fry half of the pork for a minute or two or until it is browned. Transfer it to a bowl and repeat the process for the remaining oil and pork strips. Once it is done, put the soy sauce and rice wine in the bowl.
In the same pan or wok, Stir-fry the carrots, capsicum and shiitake mushrooms for one to two minutes. Add the spring onions, cabbage and pork mixture. Cook it for two to three minutes or until the liquids have evaporated and the cabbage is wilted. Remove from heat and add the sesame oil. Gently toss. Transfer it to a serving platter or individual plates. Top with spring onions. Serve immediately.
Photo Courtesy Of: . . . N I C O L E . . .