Moo Shu - 木樨肉
pork stir fry
300 g pork meat
2 tbsp Shaoxing rice wine
6 eggs
5 g dried woodear
40 lily buds/sedep malam/tiger lily buds
160 gr cucumber
4 spring onion
5 cm jahe/ginger
2 tbsp light soy sauce
1/2 tsp salt
1/4 tsp pepper
5 tbsp oil

Soak the woodear and the lily buds separately in water for 10 and 30 minutes respectively. Then drain them and pull them into pieces. Cut the meat into thin slices. Finely chop the spring onion. Finely chop the jahe. Beat the eggs and cut the cucumber into thin slices (to taste and shape)
Heat in a pan 2 tbsp oil and add the eggs and fry it like a scrambled egg and then set it aside. Then add 2 tbsp oil and fry the meat until it changes color (not overcooked) and add it to the egg.
Then add the remaining oil and fry the spring onion together with the garlic for 20 seconds. Then add the wood ear and the lily buds and fry for another 30 seconds.
Then add the cucumber. When the cucumber starts to wilt, add the eggs and meat together with the soy sauce, salt and pepper and fry for 10 seconds while stirring and serve.

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