Mu Xu Pork is a kind of dish served by rolling it into very thin pancakes (Mu Xu pancakes) after frying eggs, pork and other Chinese vegetables. This is a very tasty Northern dish in China and favored by most families. It tastes the best when served with pancakes along with the special sweet seafood sauce (known as Hoysing (Cantonese) sauce in America, though it really should be called Hai Xian sauce you meant to say it in Chinese); it is also favored by many people as a side dish when eating with rice or congee. It is full of unique fragrance. Adding enough chopped raw scallions when you eat can bring out the best flavor.

Of course, depending on your preference, you may replace the pork with other meats like shrimps, chicken, beef, etc., or cook it without any meat to make it a vegetable Mu Xu. But traditionally when we talk about Mu Xu Rou in China, pork is always the king.

Ingredients

a). For step 1:

• 120g (4oz.) pork
• 1 teaspoon soy sauce
• 1 teaspoon cooking wine
• 1 teaspoon cornstarch
• 1/2 stalk green onion
• 2 dried mushrooms (soaked)
• 6 cloud ears
• 1 slice ginger
• 1 bamboo shoot
• 1/3 bunch spinach

• 3 eggs
• dash of salt
• 3 tablespoons oil

• 3 tablespoons oil
• 1 tablespoon cooking wine
• 1/2 teaspoon salt
• 1 1/2 tablespoons soy sauce
• dash of monosodium glutamate

1. Shred meat, marinate and mix with cornstarch. Shred mushrooms and bamboo shoot. Cut spinach in 4cm (2") pieces. Slice green onion. Soak cloud ears in water.
2. Fry eggs - Beat eggs slightly, add salt. Heat oil until hot and quickly scramble eggs. Set aside.
3. Heat oil. Add and fry in order: green onion, ginger, meat, bamboo shoot, mushroom, cloud ears, and spinach. Blend in seasoning. Pour in scrambled eggs, mix quickly and serve hot.

Nutritional information:
Each serving provides:
Calories: 301
Protein: 13.2g

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