Moo Shu Pork (木须肉)

Instructions

1. 1Prep everything before you start: soaked and torn wood ear, sliced pork, cucumber, carrot, beaten eggs, and sauce (soy + oyster + 2 tbsp water) mixed.

   备料

   🔍 Look for

   Visual: 所有食材切好分装，触手可及Every ingredient is cut, separated, and within reach

   You know it's right when: 碗汁没有结块The sauce bowl has no lumps

2. 2Heat 2 tbsp oil in a wok over medium-high. Pour in the eggs and scramble until just set. Remove to a plate.

   先炒蛋

   🔍 Look for Medium-high 45 秒 · 45 seconds

   Visual: 鸡蛋是柔软油亮的蛋块——没有炒黄Eggs are soft, glossy curds — not browned

   You know it's right when: 没有生蛋液，蛋块依然湿润No raw liquid, curds still moist

3. 3Add remaining 1 tbsp oil. Add pork and stir-fry until it turns opaque and lightly golden, about 2 minutes.

   炒肉片

   🔍 Look for Medium-high 2 分钟 · 2 minutes

   Visual: 肉片从粉色变浅金，边缘上色Pork turns from pink to pale golden at the edges

   You know it's right when: 没有粉色残留No pink remains

4. 4Add ginger and scallion whites. Stir 20 seconds, then add wood ear, carrot, and cucumber. Stir-fry 1 minute until the vegetables are glossy and bright.

   下蔬菜

   🔍 Look for High heat 1 分钟 · 1 minute

   Visual: 蔬菜油亮；黄瓜依然脆，胡萝卜橙亮Vegetables are glossy; cucumber still crisp, carrot bright orange

   You know it's right when: 木耳咬下去会“啵”一声——依然脆Wood ear 'pops' when bitten — still crunchy

5. 5Return the eggs. Pour in the sauce and toss everything over high heat 30 seconds until coated and glossy.

   回锅裹汁

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 所有食材裹上一层薄亮酱汁Everything is coated in a thin glossy sauce

   You know it's right when: 酱汁挂在食材上，没有积汁Sauce clings, no pooling

6. 6Off heat, drizzle sesame oil and toss once. Serve over steamed rice.

   淋香油出锅

   🔍 Look for

   Visual: 菜色油亮，带一层隐约的香油光泽Dish is glossy with a subtle sesame sheen

   You know it's right when: 有香油香但不冲Sesame aroma, not overpowering