Violet Oon's Recipe: Moo Shu Pork Healthy

Recipes and tips from local chef Violet Oon!

Frozen pork is an inexpensive and fresh-tasting alternative to fresh pork, and easily found in supermarkets and wet markets. We found frozen pork loin ready-cut into thin slices, which is a great help to working people cooking for their families after a busy day.

Ingredients

250g Frozen loin of pork, boneless (This is pork chop without the bone, usually sold packed in ready slices of 1cm thickness, in supermarkets.)
6 Dried mushrooms
80g Canned bamboo shoots, cut in fine strips
10 Dried black fungus
80g Red cabbage leaves, cut in fine strips
80g White cabbage leaves, cut in fine strips
3 tbsp Vegetable oil
5 cloves Garlic
2 tsp Chinese yellow wine (Hua tiao jiu)
20 whole Baby romaine lettuce leaves

Seasoning

2 tbsp Hoisin sauce
1 tbsp Oyster sauce
½ tsp Salt – to taste
2 tsp Sesame oil
2 tsp Cornflour
2 tbsp Mushroom water

Marinade for Pork

1 tsp Dark soya sauce
1 tsp Sesame oil
1 tsp Chinese yellow wine
A pinch Salt
¼ tsp Sugar
1 tsp Cornflour
2 tbsp Vegetable oil

Method

Defrost pork loin in fridge chiller for 3 hours until a little softened. In semi-hard state, cut into long strips, about 4cm by 0.5cm each
Pat dry with paper towels and mix with marinade ingredients. Set aside for 30 min.
Soak mushrooms in tap water for a few hours until softened. Pour out the water and set aside. Cut off mushroom stalks and slice thinly. Soak black fungus for 20 min until soft, cut off hard stems and cut into strips.
Heat a wok, add oil and, when heated up, add pork and stir fry 1min until nearly cooked. Remove from wok with slotted spoon.
Add garlic to the oil and stir fry until fragrant. Add mushrooms, stir fry 1 min, and then add bamboo shoots and black fungus. Stir fry briefly, add the wine on the sides of the wok to let the wine sizzle, then add red and white cabbages. Stir fry for a few seconds before adding seasoning ingredients and pork, and stir fry till sauce thickens.
Serve the Moo Shu Pork on whole baby romaine lettuce leaves. (This is usually served wrapped in Chinese pancakes but serving it in lettuce leaves makes it a very refreshing and healthier dish.)