Muxi Pork Recipe
A traditional recipe for a traditional Chinese dish.
Ingredients
- 1/2 lb. pork tenderloin
- Marinade for Tenderloin
- 2 tsp soy sauce
- 2 tsp dry sherry
- 1 tsp sugar
- 2 tsp cornstarch
- Stir Fry Sauce
- 3 tbsp water
- 3 tbsp chicken broth
- 1 tbsp soy sauce
- 2 tsp dry sherry
- 1/2 tsp salt
- 1/2 tsp sesame oil
- 1 tsp corn starch
- Stir Fry
- handful shitake mushrooms
- 1 portabello mushroom (or handful crimini)
- 2 tbsp dried lily flowers
- 1/2 cup bamboo shoots (rinse if canned)
- 2 green onions finely chopped
- 2 thin slices ginger cut into strips
- 2 eggs
- 1/2 tsp salt
- 6 tbsp oil for frying
- 1 tsp sesame oil
Directions
- Mix together all marinade ingredients - *add cornstarch last.
- Cut tenderloin into thin strips and cover with marinade.
- Marinate for 30 mins.
- Mix together sauce ingredients - add cornstarch last. Set aside.
- Cover lily buds with hot water and allow to soak for 30 minutes.
- After 30 mins. drain the lily flowers and remove any hard tips from them. Set aside.
- Beat eggs with salt and set aside.
- Heat wok over medium.
- Add 2 tbsp. oil.
- Add beaten eggs and scramble until firm.
- Remove eggs from wok.
- Wipe down wok.
- Add 2 tbsp oil back to wok.
- When oil is hot, add ginger and fry until aromatic.
- Add pork and stir fry until almost cooked through.
- Remove pork from work.
- Add 2 tbsp. oil to wok.
- When hot add mushrooms and lily buds.
- Stirfry for one minute.
- Push ingredients to side of wok.
- Stir the sauce you set aside and add to wok.
- Stir sauce quickly to thicken.
- Add pork back to wok.
- Add scrambled egg.
- Add green onion.
- Mix all ingredients together.
- Serve with hoisin sauce on top of rice or mandarin pancakes.
- * As cornstarch is a thickening agent, if you add it to your sauce before any other ingredient you will not get the texture and taste you are looking for.
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 182g | |
Recipe makes 4 servings | |
Calories 324 | |
Calories from Fat 227 | 70% |
Total Fat 25.59g | 32% |
Saturated Fat 2.85g | 11% |
Trans Fat 0.54g | |
Cholesterol 128mg | 43% |
Sodium 1058mg | 44% |
Potassium 452mg | 13% |
Total Carbs 7.2g | 2% |
Dietary Fiber 1.0g | 3% |
Sugars 2.52g | 2% |
Protein 15.65g | 25% |