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Mu Shu Pork Stir-Fry

Make a vegetarian version by omitting the pork and adding vegetables such as shredded red cabbage and thinly sliced celery, or cubed tofu. Add along with the other vegetables in Step 2.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4


  • 1/3 cup hoisin sauce, plus more for serving
  • 2 Tbs. soy sauce
  • 1 lb. boneless pork loin chops, cut into thin strips
  • 2 Tbs. canola oil
  • 1 small head savoy cabbage, halved, cored and thinly sliced crosswise
  • 6 oz. shiitake mushrooms, stems discarded and caps thinly sliced
  • 4 green onions, white and pale green portions, thinly sliced
  • 3 carrots, coarsely grated
  • 1 can (8 oz.) water chestnuts, sliced
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. cornstarch, mixed with 2 to 3 Tbs. water
  • 8 flour tortillas, each 8 inches in diameter, warmed


Marinate the pork
In a small bowl, stir together the 1/3 cup hoisin sauce and the soy sauce. Add the pork and stir to coat. Set aside.

Cook the vegetables
In a large fry pan or wok over high heat, warm the oil. Add the cabbage, mushrooms, green onions, carrots and water chestnuts and stir-fry until the vegetables are tender, 4 to 5 minutes. Add the ginger and stir-fry for 30 seconds. Add the pork and any remaining marinade and stir-fry until lightly browned, 2 to 3 minutes. Stir in the cornstarch mixture and cook, stirring often, until the sauce is thickened and the pork is opaque throughout, 2 to 3 minutes.

Serve immediately, passing the tortillas and hoisin sauce at the table. Serves 4 to 6.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).