Mu Shu Pork Stir-Fry
- 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
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).