Moo Shu Pork

By á-46

Ingredients

• 4 teaspoons vegetable oil, such as safflower
• 4 large eggs, lightly beaten
• 1 pork tenderloin (about 1 pound), trimmed of excess fat, halved lengthwise and thinly sliced crosswise
• 2 tablespoons cornstarch
• Coarse salt and freshly ground pepper
• 1 pound shiitake mushrooms, stems removed, caps thinly sliced
• 2 tablespoons peeled, minced fresh ginger
• 1/2 head napa cabbage (1/2 pound), shredded
• 5 scallions, trimmed and thinly sliced
• 1/3 cup soy sauce
• 1/4 cup rice vinegar (unseasoned)
• 8 flour tortillas (6-inch size)
• Hoisin sauce, for serving

Details

Servings 4

Preparation

Step 1

1.In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until just set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll into a log, and slice crosswise into 1/4-inch-wide strips.

2.Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. Wipe skillet clean with paper towels, and heat remaining 3 teaspoons oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork will finish cooking later); transfer pork to a plate.

3.Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage is wilted and pork is cooked through, 2 to 3 minutes.

4.Hold each tortilla, if using, with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375-degree oven.) To assemble, spread center of a tortilla with a thin layer of hoisin sauce; top with moo shu filling, and roll up. Serve extra hoisin sauce on the side.

From The Martha Stewart Show, March 2010