Moo shu pork
Moo shu pork or mu shu , originally spelled moo shi pork (Chinese: 木樨肉) is a dish of northern Chinese origin, originating from Shandong. It invariably contains egg, whose yellow color is reminiscent of blossoms of the osmanthus tree, after which the dish is named. In its traditional Chinese version, moo shu pork consists of sliced pork tenderloin, cucumber, and scrambled eggs, stir-fried in lard together with bite-sized cuttings of wood ear mushrooms (black fungus) and enoki mushrooms. Historically the original dish in Shandong cuisine contained bamboo shoots. It was adapted into Beijing cuisine replacing bamboo with crunchy daylily blossoms. When home-cooked either may be replaced with cucumber. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (usually huangjiu). The dish is traditionally eaten by itself. The dish is prepared with julienned pork, cabbage, scrambled egg, carrots, and wood ear mushrooms (black fungus). Hoisin sauce is painted on the inside of a thin flour-and-water pancake, or recently, sometimes, a Mexican tortilla, which is then used to wrap the filling.
Source: Wikipedia
:max_bytes(150000):strip_icc()/moo-shu-pork-ft-RECIPE0119-ef25efae59194ff8abc6aa833bd1f3b6.jpg "moo-shu-pork-ft-RECIPE0119-ef25efae59194ff8abc6aa833bd1f3b6")
:max_bytes(150000):strip_icc()/beef-and-broccoli-with-black-bean-garlic-sauce-96ab2dee-0919-onecms-2000-a75591330b394e2fae47a12eaa811ae3-horiz-b9b79886b7574037ac29b908a20b48df.jpg "beef-and-broccoli-with-black-bean-garlic-sauce-96ab2dee-0919-onecms-2000-a75591330b394e2fae47a12eaa811ae3-horiz-b9b79886b7574037ac29b908a20b48df")
:max_bytes(150000):strip_icc()/mu-shu-pork-694837-hero-01-4ed23832115f4d369d237ec124160513.jpg "mu-shu-pork-694837-hero-01-4ed23832115f4d369d237ec124160513")
:max_bytes(150000):strip_icc()/4521317-ae249362092444ab9aae65240fea8fba.jpg "4521317-ae249362092444ab9aae65240fea8fba")
