Mu Shu Pork with Jasmine Rice

by Dinner Hero on March 5, 2013

Feeling like a little stir-fry?  Cook some of your favorite rice and top it with this Mu Shu Pork – delish!

mu shu pork

Experiment with this recipe by adding additional veggies.  We really like zucchini!

The dried shiitake mushrooms are available on the Asian food aisle in the grocery store.  Of course, you could always substitute them with traditional fresh mushrooms, but I LOVE the unique flavor these provide.  I am a mushroom lover.  I know, I’m a little weird that way.

shiitake mushrooms

You need to soak these mushrooms in warm water for about 30 minutes before you slice and cook them.

Mu Shu Pork
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 1 pork tenderloin
  • 1 package dried shiitake mushrooms, soaked in warm water
  • ½ can bamboo shoots, sliced thin
  • 1 egg
  • 1 garlic clove, minced
  • ¼ cup chicken broth
  • 1 teaspoon corn startch
  • 1 teaspoon soy sauce
  • 3 tablespoons oil, separated
  • hot cooked Jasmine rice
Pork Marinade
  • ½ teaspoon onion powder
  • ½ teaspoon pepper
  • ½ teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon cornstarch

  1. In a small bowl, soak mushrooms in warm water for about 30 minutes. Cut off stems and slice thinly.
  2. Slice pork tenderloin into bite-size pieces. Mix marinade together in a medium size bowl. Add pork to marinate and stir. Set aside.
  3. In a fry pan, heat 1 tablespoon oil. Cook egg into a thin pancake and remove to a cutting board. Slice into thin pieces.
  4. In a large pan, heat 2 tablespoons oil and saute garlic. Add pork and mushrooms and cook until pork is done, about 10 minutes.
  5. Add bamboo shoots.
  6. In a separate bowl, mix ¼ cup chicken broth, 1 teaspoon corn starch, and 1 teaspoon soy sauce. Combine well and then add to pork mixture.
  7. Add sliced egg. Serve over hot cooked rice.


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