Dinner · 35 min · chinese

Mu Shu Pork

If you like pork loin, you’ll love this Chinese dinner — 35 minutes from craving to table. It is weeknight cooking that still hits your targets — 28 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 12 oz Pork loin
• 3 Eggs
• 0.5 cup Wood ear mushrooms
• 2 cups Green cabbage
• 3 tbsp Hoisin sauce
• 1 tbsp Light soy sauce
• 1 tbsp Shaoxing wine
• 8 Mandarin pancakes

Steps

1. Soak the wood ears until fully expanded, then slice thin. Slice the pork against the grain into thin strips and the cabbage into shreds — uniform thin cuts mean everything finishes in the same two minutes.
2. Scramble the eggs in a hot wok with a little oil into soft, large curds and remove. They go back in at the end; eggs cooked twice turn to rubber.
3. Sear the pork 2 minutes until just cooked through, then add the wood ears and cabbage with the wine. Stir-fry 2 minutes — the cabbage should wilt but keep a fresh crunch.
4. Stir in the hoisin and soy, return the eggs, and toss 30 seconds until everything is glossed with sauce. Taste: it should be savory-sweet, with the hoisin in the background, not shouting.
5. Warm the mandarin pancakes in a dry pan or steamer. To eat: spread a little extra hoisin on a pancake, pile on the filling, roll, and eat with your hands. Mu shu is interactive food — the rolling is part of the fun.

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