Moo shu pork /mu shu pork(木须肉) is a dish of northern Chinese origin and a favorite of many. Ingredients in a Moo shu pork recipe often include green cabbage, carrots, wood ear mushrooms, bean sprouts, spring onions, scrambled eggs and day lily buds. Celery, onions, peppers, snow pea pods, bok choy and shiitake mushrooms are sometimes used. The vegetables cut into long and thin strips before cooking, except for day lily buds and sprouts. Fried Moo shu pork is then wrapped in moo shu pancakes that brushed with hoisin sauce and eaten by hand. Moo shu pancakes are thin wrappers of flour, which is easily done in supermarkets and steamed right before eating.
Cut meat into strips of about 5 cm x 5 mm, carrots and bamboo matchstick thin, about 5 cm long pins. Blanch mushrooms and let soak 30 minutes, then rinse thoroughly, remove stalks and as the meat cut into strips. Ginger and as much of the leek (white and green) finely chop the remaining leek similar number of thin sticks cut as from bamboo or from carrots, whisk egg with 1 pinch of salt
Heat wok, 1..2 tablespoon groundnut heat over medium flame, stirring manufacture and carve well, place in a bowl, clean wok possibly
Heat wok, 2..3 tablespoon groundnut heat over medium flame, mix chopped ginger and chopped onions with the meat, then immediately throw the meat to the wok and fry everything together briefly at high heat while stirring, then carrots , bamboo and the spinach, stir fry well, then the leek strips and the scrambled eggs, then add the sauce and simmer everything a little and make hot and serve immediately with jasmine rice