Moo shu pork (木须肉, also spelled mù xū ròu, moo shi pork, mu shu or mu xu pork) is a dish of northern Chinese origin native to Shandong. It contains, without exception, egg, the yellow color of which recalls the flowers of the Osmanthus tree, after which the dish is named. [1] In the United States, the dish appears to have appeared around 1966 in Chinese restaurants in New York and Washington, D.C., and was mentioned in a New York Times guide to Washington restaurants published that year. [6] One of the first restaurants in Manhattan to serve this dish was pearl`s, one of New York`s best-known Chinese restaurants, serving non-Cantonese cuisine in the 1960s. [7] A 1967 article in the New York Times indicates that another of the first restaurateurs to serve the dish in Manhattan was Emily Kwoh. the owner of Mandarin House, Mandarin East and Great Shanghai Restaurants. [8] A Chinese dish consisting of grated pork with vegetables and spices, rolled into thin pancakes. In its traditional Chinese version, Moo Shu pork consists of sliced pork tenderloin, scrambled cucumbers and eggs, fried in lard[2][3] as well as cuttings of wood-eared mushrooms (black mushroom) and enoki mushrooms. Historically, the original dish of Shandong cuisine contained bamboo shoots. It was adapted to Beijing cuisine and replaced bamboo with crispy daylily flowers. If homemade, both can be replaced with cucumber. [4] The dish is seasoned with chopped ginger and garlic, spring onions, soy sauce, and rice cooking wine (usually Huangjiu). The dish is traditionally eaten alone.
The dish is prepared with julienne pork, cabbage, scrambled eggs, carrots and wood-eared mushrooms (black mushroom). Hoisin sauce is painted inside a thin flour-water pancake, or more recently, sometimes, a Mexican tortilla,[5] which is then used to wrap the filling.
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