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

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.