Description
This iteration of the classic Chinese dish of stir-fried pork, egg, and mushrooms is served with a tangy peanut butter-hoisin sauce.
Ingredients
- 1 cup unsalted roasted peanuts (about 5 ounces)
- 1/3 cup fermented black beans (about 2 ounces), soaked in water 5 minutes and drained
- 1/3 cup white vinegar
- 1/4 cup brown rice syrup
- 1/4 cup molasses
- 1/4 cup water
- 2 tablespoons light brown sugar
- 2 tablespoons light soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon dry hot mustard
- 2 medium garlic cloves
- 1/4 teaspoon black pepper
- 1 pound pork tenderloin
- 2 large eggs
- 1 teaspoon kosher salt, divided
- 6 tablespoons vegetable oil, divided
- 1/2 cup dried wood ear mushrooms (about 2 ounces)
- 1 cup warm water
- 1 cup chicken broth
- 1 1/2 tablespoons shaoxing wine or dry sherry
- 2 teaspoons light soy sauce
- 1 teaspoon chinese black vinegar
- 1/2 teaspoon ground white pepper, divided
- 1 tablespoon cornstarch
- 1 tablespoon water
- 8 ounces fresh shiitake mushrooms, stemmed and sliced
- 1 1/2 cups matchstick-cut jicama
- 1 cup diagonally sliced chinese celery
- 16 store-bought moo shu or mandarin pancakes, warmed
Directions
- Process all peanut butter–hoisin sauce ingredients in a food processor or high-speed blender until smooth, about 2 minutes, stopping to scrape down sides as needed. Store, covered, in refrigerator up to 5 days.
- Using a cleaver, cut pork tenderloin crosswise into 1/2-inch-thick slices. Place pork slices in a single layer on a work surface. Using the flat side of cleaver, pound pork portions to 1/8-inch thickness, rotating slices 90 degrees after every pound of cleaver. Cut pounded pork slices crosswise into 1/8-inch-thick matchsticks; set aside.
- Lightly beat eggs in a small bowl until smooth. Stir in 1/2 teaspoon salt. Heat 1 tablespoon oil in a small nonstick skillet over medium; add eggs, and swirl to coat bottom of skillet. Cover and cook until eggs are set, 1 to 2 minutes. Remove from heat; let cool 1 minute. Remove eggs from skillet. Cut into 1/4-inch-thick matchsticks, and set aside.
- Place wood ear mushrooms in a bowl. Add 1 cup warm water to cover mushrooms. Let soak 10 minutes. Drain and rinse mushrooms; set aside. While mushrooms soak, stir together broth, wine, soy sauce, black vinegar, and 1/4 teaspoon white pepper in a small bowl; set aside. Stir together cornstarch and 1 tablespoon water in a separate bowl until combined; set aside.
- Heat 3 tablespoons oil in a large skillet or wok over high; add shiitake mushrooms. Cook, stirring often, until browned, about 3 minutes. Using a slotted spoon, transfer mushrooms to a bowl. Add remaining 2 tablespoons oil to skillet. Working in 2 batches, add sliced pork; cook, stirring occasionally, until pork turns white and is barely cooked through, about 1 minute. Return shiitake mushrooms to skillet; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon white pepper. Stir in jicama, soaked wood ear mushrooms, and egg matchsticks. Pour in broth mixture; bring to a boil. Cook, stirring occasionally, until slightly reduced, about 1 minute. Add cornstarch mixture; stir to combine. Cook, stirring constantly, until liquid has thickened slightly, about 1 minute. Remove from heat; stir in celery. Serve immediately with warm moo shu pancakes and peanut butter–hoisin sauce.
