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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.


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Reviews (3 reviews)

  • TheEarlofGrey | 04/27/2018

    Yummy! Couldn't find dried lily buds but it didn't matter, the filling and sauce were delicious and very easy. I used frozen mu shu shells from my local Asian market so can't comment on the pancake part of this recipe. Will definitely make again.

  • 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.

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