Tuesday, November 08, 2011

Mu Shu Pork

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
Serves 4

  • 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

  1. Mix 2 Tbsp sherry, 2 tsp soya sauce, 1 Tbsp cornstarch and 1/2 tsp sesame oil.  Add in pork and toss to coat
  2. Mix the remaining 4 Tbsp sherry, 2 Tbsp soya sauce, 1 tsp cornstarch and 1/4 cup hoisin sauce.  Set aside
  3. 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.
  4. Heat the remaining sesame oil in the pan.  Saute the mushrooms and ginger until soft.
  5. Add the garlic, cabbage and stir fry until the cabbage wilts.  Add a little water to the pan if necessary.
  6. Toss in the pork, green onions and sauce mix and stir until bubble and thickened.
  7. Serve in the tortillas with a little extra hoisin drizzled on top if you like.

This is great for lunches!! Enjoy!