Mu Shu Pork, yes please. This is a unique dish because it is one of the few dishes that is not served with or over rice. Instead, you wrap the delicious filling in a tortilla-like pancake that is brushed with sauce.
I really enjoy Asian dishes, but I was usually overwhelmed with Asian recipes. At least until I created this little number. It is super easy and tasty and will definitely be place on my go-to meal menu. I made this recipe with pork, but I've also excluded all meat and made it vegetarian. You can also substitute chicken or tofu for the pork if you want.
This dish was easy to prepare and tasted like great restaurant food. In fact, I may start making this recipe instead of ordering take-out. We really liked it. It is packed with protein and it includes some veggies. It was easy to eat and full of flavor.
You can prepare all the ingredients ahead of time and cook it right before you want to eat. Before you can believe it dinner.is.done.
Mu Shu Pork
source: Sugar.Betty created using multiple sources
Note: You can substitute the shredded green cabbage for a 14 oz bag of coleslaw mix if you are running short on time.
This dish is traditionally served in Chinese pancakes. An easier take is to serve this wrapped in flour tortillas. I served it with homemade oat crepes and it was perfect. Oat crepes recipe to come...
1 large pork tenderloin, cut into 1/2-inch strips
Stir together the following in three separate bowls.
2 teaspoons sesame oil
1/2 head green cabbage, thinly sliced
1/4 pound white or shiitake mushrooms, stemmed and thinly sliced
3 scallions, thinly sliced
3 cloves garlic, minced
2 tablespoons oyster sauce
2 tablespoons dry sherry or Chinese rice wine
1 teaspoon Asian chili-garlic sauce
1 teaspoon cornstarch
1 tablespoon sesame oil
Pat pork dry with paper towels and season with a little salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat until just smoking. Cook pork until no longer pink, 3-5 minutes. Transfer to plate and tent with foil.
Add a small amount of oil to empty pan and heat over medium-high heat. Scramble the egg mixture (bowl #1) until eggs are set. Remove the eggs to a plate and set aside. Add a little oil to the empty pan and stir-fry the vegetable mixture (Bowl #2) for 2-3 minutes, or until mushrooms have just softened. Add the pre-cooked pork into the pan.
Give Bowl#3 another whisk to incorporate cornstarch, then pour mixture over the pork and vegetables. Stir until the sauce thickens and then fold in the scrambled eggs and warm through.
To serve, spread a SMALL amount of hoisin or plum sauce (a little goes a long way) down the center of each wrap (tortilla, crepe or Chinese pancake). Then fill generously with filling; roll up and chow down.