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5 from 6 votes

Real-Deal Moo Shu Pork (木犀肉)

The tender pork, crisp vegetables, crunchy mushrooms, and creamy eggs are brought together by a simple chicken-stock-based sauce, creating a simple and earthy stir fry with great texture and nutrition.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Main
Cuisine: Chinese
Servings: 2
Calories: 376kcal
Author: Maggie Zhu



  • A small pinch of dried wood ear mushrooms black fungus (yields 1 cup after rehydration)
  • A small handful of dried lily flowers (yields 1/2 cup after rehydration) (Optional)


  • 4.5 ounces (130 grams) pork tenderloin (1/4 of a whole tenderloin)
  • 2 teaspoons Shaoxing wine
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon white pepper powder
  • 1/2 teaspoon cornstarch


Stir fry

  • 3 tablespoons peanut oil (or vegetable oil)
  • 2 eggs , beaten
  • 1/4 white onion , sliced (or 2 green onions, chopped)
  • 1/2 teaspoon ginger , minced
  • 1/2 seedless cucumber , sliced into diamond shape


  • Add dried wood ear mushrooms into a small bowl and hot water to cover. Add dried lily flowers into another small bowl and hot water to cover. Rehydrate for 20 to 30 minutes, or until ingredients turn tender. Check after 10 minutes to make sure the water still covers all the ingredients. If the water gets cold, change to another batch of hot water. Gently rub with hands and rinse to remove the dirt. Remove tough ends of the mushrooms and flowers. Drain and place in a small bowl. It is OK if the ingredients are still a bit wet.
  • Slice pork against the grain into bite-sized pieces, as thinly as possible.
  • In a small bowl, combine pork, Shaoxing wine, salt, and white pepper. Gently mix by hand so that the seasonings coat the meat evenly without tearing the meat apart. Add cornstarch. Continue to mix with hand until the it forms a thin paste that evenly coats the pork. Marinate for 10 to 15 minutes.
  • In another small bowl, combine chicken stock, light soy sauce, Chinkiang vinegar, salt (if using), sesame oil, and cornstarch. Mix well and set aside.
  • Heat a wok over high heat until hot. Add 2 tablespoons oil and swirl the wok so that the oil coats the bottom (*footnote 2). When the oil just starts to smoke, spread the pork in the oil. Cook without moving for 20 to 30 seconds, until the bottom side turns golden. Flip and cook until the surface just turns white but the inside is still pink. You don’t want to stir too much here, since it might break the pork pieces. Scoop the pork with a spatula and let the oil drip back into the wok. Transfer pork to a plate.
  • You should still have about 1 tablespoon oil in the wok. If not, add more oil.
  • Add egg. Cook a few seconds to allow the bottom to set. Stir a few times until the eggs are just cooked. Transfer eggs to the same plate as the pork.
  • Add a teaspoon of oil and the onion (or green onion) and ginger. Stir until the herbs become fragrant. Add rehydrated wood ear mushrooms and lily flowers. Stir to mix well with the oil. Swirl in the sauce. Cook until the sauce thickens. Return pork, egg, and cucumber to the wok. Stir to mix everything well. Turn to low heat. Carefully try a piece of pork with a piece of vegetable. Adjust seasoning by sprinkling a bit salt and stir well, if needed. Transfer to a serving plate.
  • Serve immediately over steamed rice.


  1. Include the salt if you’re serving the dish with rice. If you want to serve the dish by itself, skip the salt.
  2. Use a generous amount of oil at the beginning to help prevent the pork from sticking to the wok. The pork won’t absorb a lot of oil, so you might not need to add more oil (or only need to add a little oil) during the process later.


Serving: 266g | Calories: 376kcal | Carbohydrates: 9.6g | Protein: 23.8g | Fat: 27.1g | Saturated Fat: 5.6g | Cholesterol: 211mg | Sodium: 691mg | Potassium: 490mg | Fiber: 0.8g | Sugar: 3.8g | Vitamin A: 300IU | Vitamin C: 4.1mg | Calcium: 50mg | Iron: 2.2mg