Hunan Mu-Shu Pork

Source: Henry Chung's Hunan Cookbook


6 T vegetable oil

3 eggs, beaten

1/2 pound shredded lean pork

3 scallions, finely shredded

2 T soy sauce

1 T white wine

1/2 T finely shredded fresh ginger

4 T chicken broth

1 pkg flour tortillas, warmed (or used homemade Chinese pancakes)


Heat a wok over highest heat for 1 minute; add 4 T oil. When smoking hot, stir in eggs and cook them only until set. (Do not overcook). Remove eggs to a strainer and drain off oil.

Clean the wok and reheat it again over highest heat for 1 minute. Add remaining 2 T oil. When oil is smoking hot, add shredded pork and stir-fry vigorously for 2 minutes. Then add shredded scallions, soy sauce, wine, and ginger; keep stirring. Return eggs to wok, then add chicken broth. Continue stirring until dish is well blended. Serve with flour tortillas.