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Pork Slices and Mao Dou Stir Fry {肉丝炒毛豆}

by Shirley
Pork Slices with Mao Dou Stir Fry {Huai Yang Classic}

Pork slices and Mao Dou {毛豆 } Stir Fry is such a traditional home cooking dish in China’s Yangtze River Delta area. It features Mao Dou, also known as edamame or young soybeans, stir-fried with juicy and savory pork slices. Sometimes we also add black fungus slices for additional color, texture, and nutrition. Add this to a bed of rice or noodle soup to complete a delicious and healthy meal.

Pork Slices and Mao Dou Stir Fry
Pork Slices and Mao Dou Stir Fry

What is Mao Dou {毛豆}?

Young soybean in pods is a traditional well-liked food in China’s Yangtze River Delta area. We call them Mao Dou {毛豆} in Chinese. Literally, Mao Dou translates into “hairy beans”, alluding to the hairy pods.

Mao Dou has a subtle nutty flavor with a soft, firm bite texture. Truly yummy and healthy.

Mao Dou Fun Facts

As a young child growing up in Suzhou, shelling Mao Dou used to be one of my chores. Mom would get the young soybeans pods on the vine from the farmer’s market during the season, typically starting mid-summer till fall. After school, I would help remove the pods from the vine and then shell Mao Dou.

To my delightful surprise, both Mao Dou {毛豆 young soybeans in pods} and Mao Dou Mi {毛豆米 shelled young soybeans} are readily available in the U.S. nowadays, although usually in a frozen form. Fortunately, they are very freezer-friendly. Not so much huge taste difference between fresh ones and frozen ones.

You can get some quality organic young soybeans in pods and make a restaurant-style Edamame quick and easy.

Huai Yang style cooking typically uses shelled Mao Dou, which we call them Mao Dou Mi {毛豆米} or Mao Dou Ren {毛豆仁}. We incorporate them into a stir-fry with pork slices like the recipe shared in this post, seafood, or vegetable. Check out my Sweet & Sour Yellow Croaker recipe using Mao Dou Mi as a highlighted ingredient here.

Pork Slices and Mao Dou Stir Fry Ingredients:

Pork Slices and Mao Dou Stir Fry Ingredients
Ingredients

You will need cooked Pork Slices, frozen Mao Dou Mi, Black Fungus (optional), Green Onions, Himalayan Pink Salt, White Pepper, and a bit of Cooking Oil such as Canola Oil or Avocado Oil.

Black Fungus {黑木耳} Fun Facts

The optional ingredient black fungus is a very popular vegetarian ingredient in China. They are a type of edible mushrooms with a deep dark color. The best ones are from China’s Northeastern forest area.

People believe black fungus offers many health benefits, such as detoxing, protecting the liver, lowering cholesterol, and boost gut health.

Black fungus are almost always available in dried form. The quality black fungus is easy to hydrate with thick and soft meat. After being soaked in water, they can expand vastly within an hour.

Dried vs. Soaked Black Fungus
Dried vs. Soaked Black Fungus

Black fungus is almost odorless and tasteless with a firm bite but soft texture. This makes them perfect for any dish. They will easily blend in, just to add color and texture without affecting the taste of the dish.

No doubt I am a huge fan of black fungus and frequently add them into stir dry and soup. Check out this super delicious and healthy Hot and Sour Soup featuring black fungus slices.

How to Make Pork Slices and Mao Dou Stir Fry From Scratch?

See the Recipe for a detailed step-by-step tutorial. Here are the key takeaways:

The first is to make cooked pork slices For Stir Fry with Mao Dou

Read here for a guided recipe on how to make these super delicious and juicy pork slices. You can also make this in advance and store it in the fridge to make multiple stir fry dishes featuring pork slices throughout the week.

Cooked Pork Slices Ready for Stir Fry
Cooked Pork Slices Ready for Stir Fry

Blanch Mao Dou Mi and Black Fungus

Soak dried black fungus in water one hour in advance.

When it is time for cooking, fill a large stockpot (8 Qt.) with about 75% water, cover the lid and bring it to a boil.

While waiting for the water to boil, prep black fungus and Mao Dou. Wash and rinse hydrated black fungus well and then cut into thin slices. Wash and rinse frozen Mao Dou Mi {shelled edamame} well.

When the water reaches a boil, add both black fungus slices and Mao Dou Mi into the pot. Press them down using a bamboo spatula or stainless steel spider skimmer to ensure they are underneath the boiling water. Cover the lid and wait for it to reach a boil again. When it does, turn the heat to simmer and cook for 1 minute.

Turn off the heat. Remove the blanched black fungus and Mao Dou Mi from the pot using the skimmer and set aside.

Blanching Mao Dou Mi and Black Fungus
Blanching Mao Dou Mi and Black Fungus

Stir Fry Cooked Pork Slices, Blanched Mao Dou, and Black Fungus

Turn the heat to medium-high and heat the Wok for about 2 minutes. Add 1 tablespoon (tbsp) of canola oil using a homemade oil sprayer and then add chopped green onions. Mix for about 10 seconds or till fragrant.

Add blanched Mao Dou Mi and Black Fungus slices, continue to mix and fold using a slotted turner or bamboo spatula for about 30 seconds, and then add freshly ground Himalayan Pink Salt and White Pepper. Continue to mix and fold for another 30 seconds.

Stir Fry Mao Dou Mi and Black Fungus Slices
Stir Fry Mao Dou Mi and Black Fungus Slices

Add Cooked pork slices and 2 tbsp boiled water, continue to fold and mix for about one minute.

Stir Fry cooked pork slices, blanched Mao Dou and black fungus slices
Stir Fry cooked pork slices, blanched Mao Dou and black fungus slices

All done! Add this to a bed of rice or noodle soup and enjoy a delicious and healthy meal.

Pork Slices and Mao Dou Stir Fry
Pork Slices and Mao Dou Stir Fry

Like Pork Slices Stir Fry? Remember to check out Huai Yang classic Winter Bamboo and Pork Slices Stir Fry.

Pork Slices and Mao Dou Stir Fry

Pork Slices and Mao Dou Stir Fry {肉丝炒毛豆} Recipe

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Pork slices and Mao Dou {毛豆 } Stir Fry is such a traditional home cooking dish in China’s Yangtze River Delta area. It features Mao Dou, also known as edamame or young soybeans, stir-fried with juicy and savory pork slices

Ingredients

For Cooked Pork Slices:

  • 2/3 lb pork meat, sirloin, shoulder, or butt
  • 1 tbsp Shaoxing wine
  • 1 1/3 tbsp aged soy sauce, or dark soy sauce
  • 1 tsp arrowroot flour
  • 1/3 tsp white pepper, freshly ground
  • 1/3 tsp canola oil
  • 2/3 green onion stalk
  • 4 Gram (about 0.14 oz.) ginger

Other Ingredients:

  • 1 cup frozen Mao Dou Mi (shelled edamame, about 11 oz.)
  • 28 Gram (about 1 oz.) dried black fungus
  • 1 green onion stalk, chopped into small pieces
  • 1/4 tsp Himalayan pink salt, freshly ground
  • 1/4 tsp white pepper, freshly ground
  • 1 tbsp canola oil
  • 2 tbsp boiled water

Instructions

Make Cooked Pork Slices in advance:

  1. Read here  for a guided recipe on how to make these super delicious and juicy pork slices
  2. You can make this in advance and store it in the fridge to make multiple stir fry dishes featuring pork slices throughout the week.
    Stir Fried Pork Slices

Blanch Mao Dou Mi and Black Fungus:

  1. Soak dried black fungus in water one hour in advance.
    Dried vs. Soaked Black Fungus
  2. When it is time for cooking, fill a large stockpot (8 Qt.) with about 75% water, cover the lid and bring it to a boil.
  3. While waiting for the water to boil, prep black fungus and Mao Dou. Wash and rinse hydrated black fungus well and then cut into thin slices. Wash and rinse frozen Mao Dou Mi {shelled edamame} well.
  4. When the water reaches a boil, add both black fungus slices and Mao Dou Mi into the pot. Press them down using a bamboo spatula or stainless steel spider skimmer to ensure they are underneath the boiling water. Cover the lid and wait for it to reach a boil again, about 2 minutes.
  5. When it does, turn the heat to simmer and cook for 1 minute.
  6. Turn off the heat. Remove the blanched black fungus and Mao Dou Mi from the pot using the skimmer and set aside.
    Blanching Mao Dou Mi and Black Fungus

Stir Fry Cooked Pork Slices, Blanched Mao Dou, and Black Fungus:

  1. Turn the heat to medium-high and heat the Wok for about 2 minutes. Add 1 tbsp canola oil using a homemade oil sprayer and then add chopped green onions. Mix for about 10 seconds or till fragrant.
  2. Add blanched Mao Dou Mi and Black Fungus slices, continue to mix and fold using a slotted turner or bamboo spatula for about 30 seconds.
  3. Add freshly ground Himalayan Pink Salt and White Pepper. Continue to mix and fold for another 30 seconds.
    Stir Fry Mao Dou Mi and Black Fungus Slices
  4. Add Cooked pork slices and 2 tbsp boiled water, continue to fold, and mix for about one minute.
    Stir Fry cooked pork slices, blanched Mao Dou and black fungus slices
  5. All done! Add this to a bed of rice or noodle soup and enjoy a delicious and healthy meal.
    Pork Slices and Mao Dou Stir Fry
Nutrition Information:
Yield: 6 servings Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 297mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 18g

Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.

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