Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Mu-Shu Pork

Sloan Howard

Servings: six.

Cloud ears, also called wood ears, are a dried black mushroom used in Chinese stir-fries. Golden needles, the dried buds of tiger lilies, are often simply called lily buds. Both products are available in Chinese markets.


  • 1/2 lb. lean pork, such as loin or tenderloin
  • 2 Tbs. soy sauce
  • 1 tsp. cornstarch
  • 1 tsp. Chinese rice wine or dry sherry
  • 1/4 cup dried cloud ears
  • 1/2 cup golden needles (also called dried lily buds)
  • 3 Tbs. canola or vegetable oil
  • 1 slice fresh ginger, about 1 inch wide and 1/4 inch thick
  • 4 eggs, beaten
  • 1/4 lb. Savoy or white cabbage, shredded (about 2 cups)
  • 1 scallion (white and green parts), cut lengthwise and then into 1/2-inch pieces
  • 1/2 cup bamboo shoots, rinsed, drained, and sliced into a 2-inch julienne
  • 1 tsp. salt
  • Mandarin Pancakes  
  • Mandarin Sauce   

Nutritional Information

      Calories (kcal) : 170
      Fat Calories (kcal): 100
      Fat (g): 12
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 165
      Sodium (mg): 800
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 13


  • Cut the pork into 1/4-inch slices. Stack the slices and cut them into thin strips. In a medium bowl, mix the soy sauce, cornstarch, and rice wine. Add the sliced pork and toss to coat. In separate small bowls, soak the cloud ears and golden needles in warm water for about 10 minutes. Drain and rinse well. Cut off the stems from the cloud ears and golden needles. Cut the cloud ears into small pieces and the golden needles in half.
  • Heat 2 Tbs. of the oil in a wok over medium-high heat. Add the ginger slice, cook it until sizzling and fragrant, and then remove and discard it. Add the eggs and scramble them, breaking them up into small pieces when just set. Remove the eggs from the wok and reserve. Heat another 1 Tbs. oil in the wok until very hot. Add the pork and cook, stirring, until about halfway cooked, about 45 seconds. Add the cabbage and cook, stirring, until transparent, about 1 minute. Add the scallion, cloud ears, golden needles, bamboo shoots, and salt; cook, stirring constantly, about 3 minutes. Return the scrambled eggs to the wok to warm them. Mix well.
  • To serve, spread some sauce on a pancake, add some stir-fry, and then wrap and eat with your hands.


Rate or Review


  • ddavis3 | 05/08/2012

    I can't find the dried lily buds. My Asian market didn't seem to know what it was. They did have dried lily flower, would that work?

  • Mintjuniper | 05/12/2009

    An absolutely delightful recipe! This has always been a favorite with our family and friends, so we double to ensure leftovers.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Pallavicina, Italy (505)

At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks