Ingredients: |
Ingredients: PORK:
1 pound pork tenderloin, thinly sliced and cut into narrow strips
2 tablespoons dry sherry or dry white wine
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 garlic cloves, minced
SAUCE:
2 tablespoons dry sherry or dry white wine
2 tablespoons soy sauce
1/4 cup chicken stock
1 tablespoon sesame oil
1 tablespoon brown sugar
1/2 teaspoon chili paste with garlic
1/2 teaspoon salt
Black pepper to taste
THE REST:
5 tablespoons vegetable oil, divided use
2 large eggs, beaten
1 head Napa cabbage, thinly sliced (4 cups)
Bean sprouts
1 cup thinly sliced shiitake mushroom, stems discarded
4 green onions, thinly sliced
2 garlic cloves, minced
1 1-inch knob fresh ginger, peeled and grated
1/2 teaspoon salt
1 tablespoon cornstarch, mixed with 2 tablespoons water
TO SERVE:
Tortillas or Chinese Pancakes (recipe follows)
Hoisin sauce
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Directions: |
Directions:Combine the pork ingredients and let marinate about 30 minutes. In a separate bowl, combine the sauce ingredients; set aside. Heat 1 tablespoon of vegetable oil in a wok or sauté pan set over medium heat. Add the eggs and stir-fry until they become firm, about 1 minute. Transfer the eggs to a large bowl. Add 2 tablespoons of vegetable oil to the wok and heat. Add the cabbage, bean sprouts, mushrooms, and green onion. Sauté the vegetables until they begin to soften, about 3 minutes. Add the remaining garlic, the ginger, and 1/2 teaspoon of salt, and continue to cook for another minute, or until the garlic and ginger are fragrant. Transfer the mixture to the bowl containing the eggs. Heat the remaining 2 tablespoons of vegetable oil in the wok, then add the pork and its marinade and stir-fry until it is almost cooked, about 2 minutes. Return the cabbage and eggs to the wok along with the sauce. When the sauce boils, add the cornstarch mixture and cook for another minute, or until the sauce thickens. Serve with Chinese Pancakes OR tortillas (just as good) and Hoisin sauce: Spread about a teaspoon of Hoisin sauce on the tortilla, add filling, roll up like a burrito leaving one end open. |
This recipe for Mu Shu Pork is from