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Moo shu pork (木须肉, also spelled mù xū ròu, moo shi pork, mu shu or mu xu pork) is a dish of northern Chinese origin, originating from
Shandong Shandong ( , ; ; Chinese postal romanization, alternately romanized as Shantung) is a coastal Provinces of China, province of the China, People's Republic of China and is part of the East China region. Shandong has played a major role in His ...
. It invariably contains egg, whose yellow color is reminiscent of blossoms of the
osmanthus ''Osmanthus'' ''Sunset Western Garden Book,'' 1995:606–607 is a genus of about 30 species of flowering plants in the family Oleaceae. Most of the species are native to eastern Asia ( China, Japan, Korea, Indochina, the Himalayas, etc.) ...
tree, after which the dish is named.


Description


Chinese

In its traditional Chinese version, moo shu pork consists of sliced pork tenderloin, cucumber, and
scrambled eggs Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scramble ...
, stir fried in
lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the ...
together with bite-sized cuttings of wood ear mushrooms (black fungus) and
enoki ''Flammulina filiformis'' is a species of agaric (gilled mushroom) in the family Physalacriaceae. It is well known for its role in Japanese cuisine, where it is called ''enokitake'' (榎茸, エノキタケ, ) and is widely cultivated in East A ...
mushrooms. Historically the original dish in Shandong cuisine contained bamboo shoots. It was adapted into Beijing cuisine replacing bamboo with crunchy
daylily A daylily or day lily is a flowering plant in the genus ''Hemerocallis'' , a member of the family Asphodelaceae, subfamily Hemerocallidoideae. Despite the common name, it is not in fact a lily. Gardening enthusiasts and horticulturists have lo ...
blossoms. When home-cooked either may be replaced with cucumber. The dish is seasoned with minced
ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...
and
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...
,
scallion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, c ...
s,
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' As ...
, and rice cooking wine (usually ''
huangjiu ''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by ...
''). The dish is traditionally eaten by itself.


American Chinese

The dish is prepared with julienned pork, cabbage, scrambled egg, carrots, and wood ear mushrooms (black fungus). Hoisin sauce is painted on the inside of a thin flour-and-water pancake, or recently, sometimes, a Mexican tortilla, which is then used to wrap the filling. In the United States, the dish seems to have appeared in Chinese restaurants in
New York City New York, often called New York City or NYC, is the List of United States cities by population, most populous city in the United States. With a 2020 population of 8,804,190 distributed over , New York City is also the L ...
and Washington, D.C. in approximately 1966, receiving mention in a ''New York Times'' guide to Washington restaurants published that year. One of the first restaurants in
Manhattan Manhattan (), known regionally as the City, is the most densely populated and geographically smallest of the five boroughs of New York City. The borough is also coextensive with New York County, one of the original counties of the U.S. state ...
to serve the dish was Pearl's, one of the best known New York City Chinese restaurants to serve non- Cantonese food in the 1960s. A 1967 article in ''
The New York Times ''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid ...
'' states that another of the first restaurateurs to serve the dish in Manhattan was Emily Kwoh, the owner of the Mandarin House, Mandarin East, and Great Shanghai restaurants.No Matter How You Spell It, It's Still Mo-Shu-Ro
" by Craig Claiborne (''The New York Times'', November 2, 1967).


See also

*
List of pork dishes This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig (''Sus domesticus''). It is one of the most commonly consumed meats worldwide,Raloff, JanetFood for Thought: Global Food Trends Science News Online. ...


References

{{DEFAULTSORT:Moo Shu Pork American Chinese cuisine Egg dishes Pork dishes Shandong cuisine