Mu Shu Pork with Snake Beans
Mu Shu Pork with Snake Beans
Ingredients
- 2 x 4cm pieces ginger, peeled
- 60ml (1/4 cup) hoisin sauce, plus extra, to serve
- 2 tbsp light soy sauce
- 60ml (1/4 cup) Shaoxing cooking wine (see note)
- 1 tsp sesame oil
- 375g pork fillet, thinly sliced across the grain
- 60ml (1/4 cup) peanut oil
- 3 eggs, lightly beaten
- 6 spring onions, cut into 4cm lengths, shredded
- 3 cloves garlic, finely chopped
- 8 snake beans, cut into 2cm pieces
- 100g enoki mushrooms, trimmed
- 24 steamed Mandarin pancakes (see note), to serve
Instructions
- 1
Finely grate 1 piece ginger and measure 1 tablespoon, then finely shred second piece. Combine sauces, wine and sesame oil in a bowl. Toss pork with 1 1/2 tablespoons sauce mixture and grated ginger. Set aside.
- 2
Heat a wok over medium–high heat until hot. Add 1 tablespoon oil, swirl to coat wok and stir-fry eggs until firmly scrambled. Remove. Heat 1 tablespoon oil, add shredded ginger and stir-fry for 2 minutes or until golden. Add onions, stir-fry for 30 seconds, then remove. Heat remaining oil, add pork and stir-fry over high heat for 2 minutes or until cooked through. Remove. Add garlic and snake beans, and stir-fry for 2 minutes. Return pork and egg to wok, add sauce mixture and mushrooms, and cook until heated through. Serve pork with pancakes, onion mixture and hoisin sauce.