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MU SHU PORK

MU SHU PORK RECPE

HOME > MAIN > MEAT
Preparation - Medium
Prep: 15; Cook: 20
Serves 4
Leftovers

You can use leftover pork in this recipe. The Hoisin sauce gives a unique flavor, we've provided one of many existing substitutes at the bottom of the recipe.

INGREDIENTS:
  • 2 TBS sesame oil, or vegetable oil like canola or peanut
  • 3 eggs, lightly beaten
  • 1 package (10 ounces) mushrooms, sliced or 1 can sliced mushrooms
  • 2 cups shredded carrots
  • 3/4 small cabbage thinly sliced (8 cups loosely packed)
  • 1 TBS minced garlic - more to taste
  • 1/2 lb pork loin in 1/2 inch strips - you can use leftover pork
  • 2 TBS soy sauce
  • 1 TBS hoisin sauce*
  • 2 TBS rice wine vinegar
  • 1 small Chinese hot pepper, or pepperoncino
  • 2 cups fresh bean sprouts
  • 3 scallions sliced diagonally into 1 inch strips
  • Flour tortillas
  • Additional Hoisin sauce for wrap
OO Large skillet or wok.

METHOD:
  1. IN large skillet heat 1 TBS of oil over medium heat .
  2. ADD Pork stir till cooked through about 5 min, remove and set aside.
  3. ADD rest of oil, heat.
  4. ADD cabbage, garlic, ginger, hot pepper, carrots, mushrooms and 1 cup beansprouts stirring occasionally till cabbage wilts, about 5 minutes.
  5. ADD Vinegar, Hoisin sauce and Soy sauce.
  6. STIR again.
  7. ADD egg and stir till egg dries.
  8. ADD Pork, and a 1/4 cup of hot water,. stir.
  9. COOK for 5 minutes over low heat stirring ingredients to blend flavors.
  10. SPREAD a little Hoisin sauce on warmed tortilla.
  11. ADD pork mixture, a few slices of fresh scallions and some uncooked beansprouts.
*Homemade Hoisin Sauce
  • 4 tablespoons soy sauce
  • 2 tablespoons black bean paste or peanut butter
  • 1 tablespoon honey or molasses
  • 2 teaspoons white wine vinegar
  • 1/8 teaspoon garlic powder
  • 2 teaspoons sesame oil
  • 20 drops hot sauce
  • 1/8 teaspoon black pepper

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