HOW TO COOK MUSHU PORK (MUSHU BABOY)

How To Cook Mushu Pork (Mushu Baboy) –here ia another Chinese dish that you might think fancy because it it always served in fancy hotels and restaurants but if you are going to make this dish yourself, well you can say “those restaurants fooled me”! Haha! I am just kidding. But seriously, this dish is not as tricky as you think and not as expensive as how you bought it in the restaurants. You can even make yourself a new version and experiment by replacing other ingredients. Here is how to cook Mushu Pork (Mushu Baboy):

INGREDIENTS

4 tablespoon of Canola oil

4 tablespoon of sesame oil

1 kilogram of pork (cut into thin strips)

6 cups of shredded cabbage

100ml low sodium soy sauce

1 small stalk of spring onions (chopped)

4 tablespoon of rice wine

200g mushroom (thinly sliced)

4 tablespoon of oyster sauce

2 medium size carrots (cut into thin strips)

2 red capsicum (sliced thinly)

COOKING PROCEDURE

1. In a wok, heat two tablespoon of canola oil.

2. Stir-fry the pork until cooked or browned. Remove from wok.

3. In the same wok, add the remaining canola oil and heat.

4. Stir-fry the carrots, mushroom and capsicum for 2 minutes.

5. Add the spring onion, rice wine, soy sauce, cabbage and pork. Stir-fry for another 2 minutes.

6. Transfer in a bowl. Add sesame oil and stir.

7. And serve.

HOW TO COOK MUSHU PORK (MUSHU BABOY)