Mu Shu Pork Stir-Fry
Mu Shu Pork Stir-Fry is rated
out of
5 by
2.
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
4
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.
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 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).
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).
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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