This is what's left...
I love Mu Shu Pork and this recipe is so simple you can make it at home whenever you want. I use small flour tortillas in place of the pancakes and regular cabbage in place of Chinese or nappa cabbage. I often don't have dry sherry on hand so I rice vinegar in place of it. It tastes a little different but it still works.
Mu Shu Pork
- 1 lb pork, cut into thin strips
- 6 Tbsp dry sherry
- 2 Tbsp + 2 tsp soya sauce
- 1 Tbsp + 1 tsp cornstarch
- 1 Tbsp + 1/2 tsp sesame oil
- 1/4 cup hoisin sauce (+ more for serving)
- 4-8 small flour tortillas
- 2- 3 cups sliced shitake mushrooms
- 2 Tbsp grated fresh ginger
- 3 gloves garlic, minced
- 3 - 4 cups sliced cabbage
- 6 - 8 green onions, sliced
- Mix 2 Tbsp sherry, 2 tsp soya sauce, 1 Tbsp cornstarch and 1/2 tsp sesame oil. Add in pork and toss to coat
- Mix the remaining 4 Tbsp sherry, 2 Tbsp soya sauce, 1 tsp cornstarch and 1/4 cup hoisin sauce. Set aside
- Heat a large wok or skillet over medium high heat. Add 2tsp of the sesame oil and the pork, saute until cooked through. Remove from pan.
- Heat the remaining sesame oil in the pan. Saute the mushrooms and ginger until soft.
- Add the garlic, cabbage and stir fry until the cabbage wilts. Add a little water to the pan if necessary.
- Toss in the pork, green onions and sauce mix and stir until bubble and thickened.
- Serve in the tortillas with a little extra hoisin drizzled on top if you like.
This is great for lunches!! Enjoy!