This is Moo Shu Chicken (although the chicken is still missing in the picture above), something that I didn’t make for quite a time. Originally the recipe is with pork, but I only had some chicken breast left so I didn’t care. Generally, since it’s not so easy to get hands on all the original japanese ingredients often called for in those recipes, you’ll have to substitute the one or the other item with what’s closest to the original anyway.

It’s fairly easy and very yummy and it’s definitely worth trying. Since I don’t know the origin of my version anymore, you can find a fairly original version of this dish here.


100g meat 
3-4 large wood ear mushrooms 
2 eggs 
2 spring onions
2 cloves garlic
small piece of ginger 
some oil


1 tbsp soy sauce 
2 tbsp Shaoxing rice wine 
1 tsp oyster sauce 
1 tsp sugar 


Soak the dried wood-ear mushrooms in boiling water for 15 minutes to soften, then drain and cut into broad strips. Beat two eggs, slice the spring onions into large pieces, mince garlic and ginger and set everything aside. Cut the meat into thin strips.

Pre-mix the seasoning sauce. 

In a pan on high heat, stir-fry ginger and garlic, add leek and mushrooms and let cook briefly. Take out of the pan and set aside.

Add the pork to the pan and stir-fry until golden. Season with pepper if you like. Take out and set aside

Finally add the eggs to the pan, let cook and try to create some chunks of egg. Once done add all the other ingredients back to the pan and add the seasoning sauce. Let cook a little to reduce the sauce. Dish up and serve.