Moo shu pork is a dish of northern Chinese origin. In the northern provinces meat and vegetable dishes are commonly served with steamed bread or pancakes instead of rice. Moo shu pork is also typically served rolled in mandarin pancakes (almost like a taco) with a smattering of hoisin sauce.
The recipe varies. Usually the dish is made with sliced or shredded pork and scrambled eggs, thinly sliced wood ear mushrooms (black fungus), Chinese cabbage and sliced bamboo shoot. The ingredients are stir-fried in soy sauce, sugar, cooking wine and sesame oil.
Wood Moustache Meat?
Expats in China may recognise moo shu pork as “wood moustache meat,” which is the literal translation that has oftened appeared on Chinese menus in the past.
In fact, wood moustache meat is one of a number of dishes now getting a makeover. A new book, The English Translation of Chinese Gourmet Dishes, has recently provided updated English names for more than 2,000 Chinese dishes. Off the menu is ‘Chicken Without Sex’ (now called Spring Chicken), while ‘Four Glad Meat Balls’ has become Braised Pork Balls in Gravy. ‘Red Burned Lion Head Braised Pork Balls’ (see Fast Food in issue 12) has been renamed Braised Pork Ball in Brown Sauce.
Where to eat it?
Wu Fu Lou is a popular eatery in Beijing that serves moo shu. While you are there, try the Peking Duck as well. Address: 95 Ling Jing Hutong, Xidan Street North, Xi Cheng District, Beijing (Tel: 86-10-6606-1652).
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