moo shu pork.

So I'll be honest, I had no idea that this is what "moo shu pork" was. I always thought it was some made up Americanized Chinese dish, but apparently it's a Northern Chinese dish. I almost titled this entry "wood ear mushroom, egg and pork dish" until my mom told me the real name. Anyway, this is a dish my mom used to make me a lot growing up, apparently very easy to make too.

Ingredients:

• Wood ear mushroom
• Pork loin
• Eggs
• Green onion
• Oyster sauce
• Sugar
• White pepper
• Soy sauce
• Rice cooking wine
• Corn starch

Pork loin

Seasoning stuff

1. My mom's wood ear mushroom comes dried, so she first soaks in water until it expands and gets soft.
2. Wash wood ear mushroom 3-4x (water should be clear with no sand/dirt).

3. Chop pork into thin slices.

4. Add oyster sauce, sugar, white pepper, soy sauce and rice cooking wine to taste.
5. Mix together.

6. Add one teaspoon corn starch.
7. Add water and then mix together, massaging the meat.
8. Let meat sit and marinade for 20 minutes.

9. Add salt and sugar to egg. Use mom's trick of tiny dashes of salt per yolk to measure. Add only a bit of sugar.

10. Beat egg, then add green parts of chopped green onion to egg. Save white parts for later.
11. Once marinade is ready, add oil to wok. More oil is required because of the eggs.
12. When oil is hot enough, add white parts of chopped green onion.

13. Add meat once green onion is cooked.14. When the meat is 75% cooked, put egg in. Stir fry everything together.

15. When egg and meat are mostly cooked, remove from wok.
16. Add a small amount of oil back into wok.
17. Add wood ear mushroom, add a small amount of water, and a small amount of soy sauce and sugar.
18. Mix together, cover and let sit for a few minutes to let cook. The water should mostly be gone when it's ready.

19. Add eggs and pork back into wok, mix everything together. 
20. Optional: add more rice cooking wine and white pepper for aroma.