Mu shu pork is a versatile dish; add what you like and omit what you don't. Other common ingredients include wood ear, scrambled egg, chicken, tofu, and shiitake mushrooms. Experiment to find your perfect combination!
8 oz. oyster mushrooms
8 oz. beech mushrooms
8 oz. cabbage; thinly sliced
1.5 lbs. pork loin; thinly sliced into strips
1 in. fresh ginger; peeled and sliced
2 cloves garlic; minced
2 tablespoons Shaoxing cooking wine
1 tablespoon brown sugar
2 tablespoons soy sauce
2/3 cup hoisin sauce
2 teaspoons cornstarch
2 scallion head; thinly sliced into matchsticks
2 tablespoons sesame seeds
salt & pepper
8 leaves butter lettuce OR
8 chinese pancakes; reheated
Separate the crown from the stem of the oyster mushrooms. Slice into thin matchsticks.
Heat a drizzle of olive oil in a large pan over medium-high heat. When hot, add sliced oyster mushrooms, beech mushrooms, and cabbage and saute until contents are soft; about 5 minutes.
Drain excess water and transfer contents to a plate.
Clean the pan and heat another drizzle of olive oil over medium-high heat. When hot, add pork loin and sear until thoroughly cooked, about 6 minutes, stirring occasionally. Season with salt and pepper.
Move pork to the side of the pan, and add ginger and garlic. Saute until fragrant, about 1 minute.
Add cooking wine to deglaze the pan, then quickly add brown sugar, soy sauce, and hoisin sauce.
Add cabbage and mushrooms back into the pan, and incorporate well with the pork.
In a separate small bowl, make a cornstarch slurry by combining cornstarch with 3 tablespoons of water. Make sure it is free of any lumps. Add to the pan.
Cook until sauce thickens (about 2 minutes). Make sure to coat contents of the pan.
Transfer to a container and serve alongside scallions, sesame seeds, and butter lettuce or Chinese pancakes.