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Easy Mu Shu Pork

This simple and versatile version of mu shu pork is gluten free. For a delicious variation, replace the pork with boneless, skinless chicken breast. To warm the tortillas, wrap in barely damp paper towels and then plastic wrap. Set on a plate and microwave on high for about 1 minute.

Ingredients:

  • 1/2 lb. (250 g) boneless center-cut pork loin cutlets or boneless
      center-cut pork chops, fat trimmed
  • 3 Tbs. gluten-free tamari
  • 1 Tbs. dry sherry or dry vermouth
  • 1 tsp. cornstarch
  • 1 tsp. plus 1 Tbs. minced fresh ginger
  • 2 Tbs. gluten-free hoisin sauce
  • 2 tsp. Asian sesame oil
  • 3 Tbs. water
  • 3 Tbs. vegetable oil
  • 2 eggs
  • Kosher salt, to taste
  • 1 bunch green onions, white and light green portions thinly
      sliced
  • 1/4 tsp. red pepper flakes  
  • 1 package (1 lb./500 g) shredded green cabbage
  • Freshly ground black pepper, to taste
  • 8 gluten-free tortillas, each 5 1/2 to 6 inches (14 to 15 cm) in
      diameter, warmed

Directions:

Cut the pork across the grain into thin strips. In a bowl, mix the pork with 1 Tbs. of the tamari, the sherry, cornstarch and the 1 tsp. ginger. In a small bowl, mix the hoisin sauce, 1 Tbs. of the tamari, 1 tsp. of the sesame oil and 1 Tbs. of the water. Set aside.

In a 12-inch (30-cm) nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Beat the eggs with a pinch of salt, add to the pan and let stand until puffy, about 30 seconds. Stir until the eggs are just set, about 30 seconds, then transfer to a platter. Return the pan to the medium-high heat and add 1 Tbs. of the vegetable oil. Add the pork mixture and stir until cooked through, about 3 minutes. Transfer to the platter with the eggs.

Return the pan to medium-high heat. Add the remaining 1 Tbs. vegetable oil and then the green onions, red pepper flakes and the 1 Tbs. ginger. Stir until fragrant, about 30 seconds. Add the cabbage and season with salt and black pepper. Stir to coat with the oil. Add the remaining 2 Tbs. water, cover and cook until the cabbage wilts, about 2 minutes. Add the egg and pork with any drippings, the remaining 1 Tbs. tamari and 1 tsp. sesame oil and stir until heated through.

Transfer the pork mixture to a warmed platter or shallow bowl. Serve immediately along with the hoisin mixture to spread on each tortilla before filling with the pork. Serves 4.

Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).

Cook’s note: Gluten-free Smart and Delicious Fiber and Flax corn tortillas, made by La Tortilla Factory, are a good replacement for Mandarin pancakes, because their flavor is closer to the taste of wheat than most corn tortillas.