One-Pan Moo Shoo Pork (Mu Xu Rou)

One-Pan Moo Shoo Pork (Mu Xu Rou)

Course: Entree
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 10 minutes
Soaking: 30 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Marvellina
Learn how to make this delicious and easy Chinese moo shoo pork with pork tenderloin, wood ear mushrooms, dried lily buds, scrambled eggs that goes so well with a bowl of rice or roll into crepes.
Print Recipe


  • 2 large eggs beaten
  • 150 gr pork tenderloin cut into thin strips
  • 1/2 cup dried black fungus
  • 10-15 dried lily buds
  • 1/2 cup canned bamboo shoot strips optional
  • 3 Tbsp oil divided


  • 1 stalk green onion cut into 2-inch pieces
  • 1 Tbsp chopped ginger double the amount if you are on confinement diet




Things you can do ahead of time or the day before:

  • Soak the wood ear mushrooms and dried lily buds in warm water. The mushrooms will plump up and really big in size. The lily buds will soften and doubled in size too. Cut the mushrooms into strips
  • Marinate pork slices with marinade ingredients and set aside for a minimum of 10 minutes or up to overnight


  • Preheat a wok/pan until hot and then add 1 Tbsp of oil. Pour the beaten egg into the middle of the wok/pan and then scramble it until it forms large scramble pieces. Dish out to a serving plate
  • In the same wok/pan, bring the heat back up and then add another 1 Tbsp of oil. Add the pork slices and stir fry until they turn color and cooked through. Dish out to the same plate you put the scrambled egg pieces earlier
  • Wipe the wok/pan clean if necessary, bring it back up to hot. Add another 1 Tbsp of oil. Add aromatics and stir fry for about 30 seconds. Add bamboo shoots, wood ear mushrooms, and lily buds. Stir fry for about 1 minutes. Add the seasonings and stir fry for another 30 seconds. Add the eggs and pork slices back. Stir fry to mix everything. Have a taste and adjust seasonings by adding more salt if necessary. Dish out to a serving platter and serve immediately