Moo Shu is a stir fry dish originate from northern Chinese, possibly Shandong province. It is also a staple of American Chinese cuisine.
In traditional Chinese version, moo shu recipe consists of scrambled eggs, stir fried in peanut oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds. Thinly sliced bamboo shoots can also be used. It is seasoned with minced ginger and garlic, scallions and soy sauce.
Except the above vegetarian ingredients, one of the most important ingredients in the dish is meat. Although most commonly made with pork, called Moo Shu Pork, the same basic dish can be prepared by substituting another meat or seafood; generally only a single meat is used. If made with chicken instead of pork, the dish is called moo shu chicken, and the name is similarly altered if prepared with beef or shrimp.