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Mu Shu Pork

Recipe by Tad Lombardo

You can ask your butcher to thinly slice the pork tenderloin for you.

  • 2 tbsp peanut oil
  • 600g pork tenderloin, thinly sliced
  • ¼ cup (60ml) reduced-salt soy sauce
  • 2 tbsp Chinese Rice Wine (Shaoxing)
  • 2 tbsp oyster sauce
  • 1 carrot, cut into thin matchsticks
  • 1 red capsicum, thinly sliced
  • 100g Shiitake mushrooms, sliced
  • 100g water chestnuts, drained
  • 6 spring onions, thinly sliced on an angle, plus extra to serve
  • ¼ small wombok (Chinese cabbage), finely shredded (3 cups)
  • 2 tsp sesame oil
  1. Heat 2 tsp of peanut oil in a wok over high heat. Stir-fry half the pork for 1 minute or until browned. Transfer to a bowl. Repeat with another 2 tsp of peanut oil and the remaining pork.
  2. Add soy, Chinese wine and oyster sauce to pork in the bowl.
  3. Heat the remaining peanut oil over high heat. Stir-fry carrot, capsicum water chestnuts and shiitake mushroom for 90 seconds. Add spring onion, cabbage and pork mixture.
  4. Stir-fry for 2 minutes or until liquid is almost evaporated and cabbage has just wilted.
  5. Remove from heat, stir in sesame oil and serve topped with extra spring onion.

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