Mu Shu Pork Stir-Fry
Ingredients
- 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
Directions
Marinate the porkIn 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).
Related Items
-
John McLeod Angus Cutting & Carving Board, Maple $199.95 -
Williams Sonoma One Pot of The Day Cookbook $34.95 -
All-Clad D5® Stainless-Steel Nonstick Fry Pan$169.95 – $269.95(112)
-
All-Clad D3® Tri-Ply Stainless-Steel Traditional Covered Fry PanSugg. Price $189.95 – $239.95 Our Price $99.95 – $129.95(450)
-
SCANPAN® Classic Nonstick Fry Pan SetSugg. Price $159.95 Our Price $99.95(18)
Rated 5 out of
5
by
Bebery from
Perfect for quick weeknight meal
This recipe was made for 4 to 6 people. There were just 2 of us and it was so good we couldn't stop eating it. Instead of tortillas I used lettuce and we made lettuce wraps with it. There is a little prep work but once your done with it the rest of it is quick and well worth it.
Date published: 2013-07-02
Rated 3 out of
5
by
Gourmetmom from
Just ok. Would give it 2 1/2 stars.
I usually love WS recipes, but I have to be honest and say that this was not a favorite of mine. Maybe it was the cut of pork. I think thin slices of pork tenderloin might have made it work better. I either try to cook new recipes on a consistent basis, or use one that I know is excellent. I'm pretty sure I won't make this one again, since it was just mediocre.
Date published: 2012-08-29