Moo Shu Pork

Moo Shu Pork

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 to 4
Author Connie Veneracion


  • 300 grams pork (I used pork shoulder), thinly sliced
  • one-inch piece ginger peeled and grated
  • light soy sauce
  • rice wine
  • 2 tablespoons tapioca (or corn or potato) starch
  • sesame seed oil
  • 1 cup dried black fungus soaked in hot water for 30 minutes
  • 1 cucumber
  • 3 cloves garlic
  • 4 stalks scallion cut into half-inch pieces
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • 1/3 cup bone broth
  • 4 tablespoons cooking oil
  • 3 eggs lightly beaten


  • Place the sliced pork in a bowl. Add the grated ginger, a tablespoonful of soy sauce, a drizzle of rice wine, a tablespoonful of starch and a drizzle of sesame seed oil. Mix well. Set aside.
  • Drain the black fungus and cut into one-inch slices.
  • Cut the cucumber vertically into halves. Scoop out and discard the seeds. Cut the cucumber halves into slices about a quarter of an inch thick.
  • Crush, peel and mince the garlic.
  • In a small bowl, make the sauce by mixing together the oyster sauce, sugar, meat broth, a tablespoonful of starch and a tablespoonful of light soy sauce.
  • Heat a tablespoon of oil in a wok or frying pan. Drizzle in a little soy sauce over the beaten eggs and whisk. Pour into the hot oil. When partially set, stir around to break into rather large lumps. Scoop out and transfer to a plate.
  • Pour the rest of the cooking oil into the pan. When starting to smoke, spread the marinated pork in a single layer. Do not move them for a minute or so until the undersides are browned. Flip over and brown the opposite side.
  • Add the garlic and scallions to the pork. Stir fry for a minute.
  • Add the sliced black fungus, cucumber and eggs to the pork. Stir fry for half a minute.
  • Pour in the sauce. Continue stir frying for another minute until the sauce is thick and glossy.
  • Serve the moo shu pork at once.
  • Moo Shu Pork