Moo shu pork

Moo shu pork (also mù xū ròu, mu shu pork) is a Chinese dish, originally from Shandong. In its original Chinese form, it was made with sliced pork tenderloin, cucumber, and scrambled eggs, stir-fried in lard with wood ear fungus and enoki mushrooms. In Shandong, bamboo shoots were added, and in Beijing, daylily blossoms were added. When the dish was adapted by Chinese-American restaurants, it changed significantly, becoming a sauté of julienned pork, cabbage, scrambled egg, carrot, and wood ear mushroom, served in a thin flour pancake prepared with hoisin sauce.