Easy Mu Shu Pork

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.