Mu shu pork (also known as moo shu, moo shi, or mu xu) is a traditional northern Chinese dish typically served with little pancakes (especially in American-Chinese restaurants).
The traditional dish typically has wood ear mushrooms, eggs, some form of meat, bamboo shoots and day lily buds. The wood ear mushrooms and the day lily buds were a bit too hard for me to go and find (i.e., they weren’t in my local grocery store), and so I used shiitake mushrooms and napa cabbage as substitutes. Instead of the pancakes, I used lettuce leaves, although honestly, the dish tastes pretty damn good just by itself!
- ½ lb pork tenderloin, cut into small thin 1-inch long strips
- 3 eggs, whisked
- 15 napa cabbage leaves, chopped into thin strips
- 1 cup shiitake mushrooms, sliced
- 1 8oz (5oz dry weight) can of sliced bamboo shoots
- ½ teaspoon freshly grated ginger
- 1 tablespoon coconut aminos
- ½ teaspoon apple cider vinegar
- salt to taste
- coconut oil to cook in
- ¼ cup scallions (for garnish)
- lettuce leaves to serve in (optional)