Mu Shu Pork
If you live near a store with a good selection of Chinese groceries, pick up a package of Mandarin pancakes, the thin flatbreads that are the traditional accompaniment to mu shu pork. Corn tortillas, however, work just as well in this easy homemade riff on Chinese takeout. If you like, substitute chicken breasts for the pork.
Ingredients:
- 1/2 lb. (250 g) pork loin cutlets or boneless chops, fat trimmed
- 3 Tbs. soy sauce
- 1 Tbs. dry sherry
- 1 tsp. cornstarch
- 4 tsp. minced fresh ginger
- 2 Tbs. hoisin sauce
- 2 tsp. Asian sesame oil
- 3 Tbs. water
- 3 Tbs. grapeseed oil
- 2 eggs
- Kosher salt and freshly ground black pepper
- 1 bunch green onions, thinly sliced
- 1/4 tsp. red pepper flakes
- 1 lb. (500 g) green cabbage, shredded
- 8 small corn tortillas or Mandarin pancakes
Directions:
Cut the pork across the grain into thin strips. In a bowl, mix the pork with 1 Tbs. of the soy sauce, the sherry, cornstarch and 1 tsp. of the ginger. In a small bowl, stir together the hoisin sauce, another 1 Tbs. of the soy sauce, 1 tsp. of the sesame oil and 1 Tbs. of the water. Set aside.
Warm a wok or a large fry pan over medium-high heat, then swirl in 1 Tbs. of the grapeseed oil. Beat the eggs with a pinch of salt, add them to the pan and let stand until puffy, about 30 seconds. Stir until the eggs are just set, about 30 seconds; transfer to a plate.
Return the pan to medium-high heat and add another 1 Tbs. of the grapeseed oil. Add the pork mixture and stir-fry until cooked through, about 3 minutes; add to the plate with the eggs.
Return the pan to medium-high heat and add the remaining 1 Tbs. grapeseed oil and then the green onions, pepper flakes and the remaining 3 tsp. ginger. Stir-fry until fragrant, about 30 seconds. Add the cabbage and sprinkle with salt and black pepper. Stir to coat with the oil. Add the remaining 2 Tbs. water, cover the pan and cook until the cabbage wilts, about 2 minutes. Add the egg and pork with any juices from the plate, the remaining 1 Tbs. soy sauce and 1 tsp. sesame oil and stir-fry until heated through. Transfer to a platter or shallow bowl.
To warm the tortillas, wrap them in barely damp paper towels, and then plastic wrap. Set on a plate and microwave on high for about 1 minute. Instruct diners to spread the hoisin mixture on each tortilla, fill with the pork mixture, roll up and eat. Serves 4.
Adapted from Williams-Sonoma Cook Good Food (Weldon Owen, 2014)