Mu Shu Pork
By á-4468
Ingredients
- Hot Wok Seasonings:
- 1 T. light soy sauce
- 1 T. rice wine
- 4 tsp. sesame oil
- 1 pound pork tenderloin, cut into 1/4-inch sticks
- 1/2 pound fresh mushrooms, thinly sliced
- 2 C. slivered green cabbage
- 1 red bell pepper, slivered
- 4 green onions, slivered
- 4 eggs
- 4 T. vegetable oil
- Flour tortilla shells
- Hoisin sauce
- 2 cloves garlic, minced
- 1 T. minced fresh ginger
- Hot Wok Sauce:
- 3 T. chicken broth
- 2 T. rice wine
- 2 tsp. light soy sauce
- 2 tsp. cornstarch
- 1/2 tsp. sugar
- 1/4 tsp. pepper
- 1/4 tsp. salt
Details
Preparation
Step 1
In bowl, combine soy sauce, wine, and 2 tsp. sesame oil. Mix thoroughly with pork and marinate between 15 minutes and 8 hours, refrigerated.
Combine mushrooms, cabbage, bell pepper, and green onions. Combine eggs with remaining 2 tsp. sesame oil until well mixed. Combine HOT WOK SAUCE ingredients.
Put 2 T. oil in wok and heat. Add pork and stir until pork loses its pink color, about 2 minutes, then slide onto plate. Add 1 T. oil and the eggs to pan; scramble. Add eggs to pork. Add 1 T. oil to wok, then add *Seasonings*; cook 5 seconds, then add vegetables. When vegetables are cooked, add *Hot Wok Sauce*. Add pork and eggs to pan. Stir until glazed with sauce.
Eat on tortillas with hoisin sauce.
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