Moo Shu Pork – with Cloud Ears and Golden Needle Vegetables | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Moo Shu Pork – with Cloud Ears and Golden Needle Vegetables

Moo Shu Pork木須肉

To honor the name of Moo Shu Pork (written as 木須肉 in Chinese), I understand that I have to make one of its ingredients, the scrambled egg, to look as if they are patches of small flowers resembling osmanthus.

I experiment. With the help of an electric mixer than a pair of chopsticks, I beat an egg almost into a foam. As the foamy egg is poured into the well-heated wok and oil, it puffs quickly which then is easily mashed into small patches. But I believe this is not what the Chinese chefs will usually do. On TV, I always see them cooking this fake osmanthus by frying lightly beaten eggs in a wok containing a larger amount of oil over a volcano-like gas stove. So mine is more a tweak than is the classical way of cooking this dish.

And why is the dish named Mo Shu? This is something about the tree of osmanthus, which pronounces similar to Mo Shu. And because the egg in this dish is cooked to resemble osmanthus, the name is given.

  • Ingredients
  • 50g lean pork
  • 15g dried golden needle vegetables, ~40 pcs
  • 10g cloud ear, ~10 pcs
  • 1 each jalapeno red pepper, shredded
  • 1 egg
  • 1 tsp cooking wine, I use Shaoxing yellow wine
  • 2 tbsp oil for frying

  • Cloud Ears and Golden Needle Vegetables

  • Marinades for pork
  • 1/8 tsp salt
  • 1/8 tsp sugar
  • 1/8 tsp corn starch
  • 1/4 tsp oil
  • Seasonings
  • 1/2 tsp salt
  • 1/4 tsp soy sauce
  • 1/2 tsp dark soy sauce
  • 1/4 tsp sesame oil
  • 4 tbsp water
  • Thickening
  • 1/2 tsp corn starch
  • 1 tbsp water

Frying Moo Shu Pork木須肉


Slice pork and marinade.

Soak golden needle vegetables and cloud ears in water for about half and hour. Cut off the hard ends from them. Rinse them under running water to make sure they are cleaned from dirts. Tear cloud ears into smaller pieces, about a thumb size, drain dry. Squeeze excess water from golden needle vegetables. Set aside.

Add soy sauce to season egg. With one beater installed, blend the egg with an electric mixer to form a foamy layer on top, about a minute.

Heat one table spoon of oil over high heat. As they are well heated, pour in beaten egg. Quickly stir it well and mash it with a turner into small patches but do not overcook. It is best to retain some moist in the egg while dish up

Heat another table spoon of oil in wok over medium heat, first fry the marinaded pork slices to almost done, 1 to 2 minutes. Then toss in red pepper, cloud ears, and golden needle vegetables and stir well. Sprinkle wine on sides of wok. Mix well all seasonings and stir in. Cover lid and cook for another minute.

Remove lid, add in egg and thicken with corn starch mixture (mix well before poung in). Stir to assemble thoroughly. Serve hot and enjoy.

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  1. 5 Star Foodie

    This moo shu pork looks fantastic! Wonderful with this unique golden needle vegetable!

  2. Angie's Recipes

    I almost forgot how much I love this dish! Yours looks so much better than I ate in the restaurants.

  3. mycookinghut

    I love this, especially the golden needle vegetables that my mom uses frequently! It has been ages since I last had it.. I miss my mom’s cooking now 🙁

  4. Christine@Christine's Recipes

    I like the way you tweaked this dish by frying the beaten eggs in oil. I used to do this as well, hehe…

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  6. the lacquer spoon

    Great! The tenderness, crunchiness, fluffiness, et al… all manners of textures are here!!

  7. tigerfish

    I did not know Moo shu pork has this little background :)….and I have seen how chefs create those “scrambled egg” in deep wok of hot oil. I think your method is easier to adapt for homecooking. Thanks for sharing.

  8. noobcook

    love this stir fry. I think you are a really awesome cook.

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  10. Jun

    I just came back from our local market looking for the chicken bowl. I bought half a dozen. Really love the bowl. It has a nice ‘Chinese oldie’ feeling to it. Great recipe too.

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  12. penny aka jeroxie

    I don’t think I ever had it! Please cook for me if I come visit 🙂

  13. Food-4Tots

    This one looks like my mom’s cooking! So homey! Make me craving for one now. 😉

  14. TasteHongKong

    @penny, Let me then practice more to make sure not to disappoint you, welcome : ).

  15. Juliana

    Oh! Haven’t had this dish for ages…yummie. Love the pictures 🙂

  16. Rasa Malaysia

    Tell you a secret, I have never had any moo shu dishes in my whole life. I think I always relate it to American-Chinese food. I have the same roaster bowl, how nostalgic, right? 🙂

  17. TasteHongKong

    @Rasa Malaysia, Right, it brings a feeling of ‘Chinese oldie’ as Jun has also suggested. But nowadays, many roaster bowls seem to have been produced by stamping than by hand-painting : (.

  18. milkitchen

    Looks tasty. Thanks for sharing the recipe. Will try to cook this when my own home is ready. 🙂

  19. jmk

    I made Ken Lo’s (UK) version of this recently, and for 1 egg he used 20g of cloud ears!
    This dish is forgiving, but boy that must have been a typo. I’m going to try your proportions. This dish tastes great with extra firm tofu instead of pork, by the way. You know in USA this dish is made completely differently with shredded cabbage (coleslaw mix) and bean sprouts and only minute amount of cloud ears–I like the old fashioned way better.

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