Friday, September 7, 2012

Mu Shu Pork

Had to make a fairy quick dinner tonight, so I opted for a stirfry and did the prep early in the day. Shredded a half a head of cabbage, used my mandolin which is awesome! Sliced a pork tenderloin into thin slices, then into strips and tossed it with some soy sauce and a little bit of sesame oil, put the wok out on its flametamer on the stove...when I came home I chopped some garlic, wished I had remembered green onions, shredded some carrots and beat up 2 eggs with a little cold water and white pepper. Then cooked everything up for a very respectable Mu Shu Pork, did not have time to make the little pancakes could have used warmed flour tortillas - which are quite acceptable, but I chose to go with jasmine rice and hoisin sauce! You can add minced ginger when you add the garlic if you have it, but this is a really simple can add more soy sauce and a little chicken broth mixed together with another tsp of cornstarch at the end if you want a thicker sauce...bamboo shoots are nice too, and dried black mushrooms are good - cabbage can be napa or not...

Quick Mu Shu Pork

  • 1 pork tenderloin
  • 1/4 cup soy sauce
  • 1 Tbs rice wine
  • 1/2 tsp sesame oil
  • 2 tsp cornstarch
  • 8 oz shiitake mushrooms, sliced
  • 1/2 head cabbage, cored and shredded
  • 2-3 carrots shredded or cut into matchstick size pieces
  • 2 cloves garlic, minced
  • 1 cup fresh bean sprouts
  • 2 eggs, beaten with 1 Tbs cold water and a dash of white pepper
  • canola oil

Slice pork into thin slices, against the grain and then into strips. Combine soy sauce, sesame oil, corn starch and rice wine and add pork. Let marinate at least 15 mins at room temp or 8 hours in fridge. Heat wok on flame tamer, swirl with oil. Pour in eggs and tilt to spread egg, life with spatula and tilt till egg is cooked through. Remove egg to plate and cut into thin strips. Wipe out wok with paper towel, add 2 Tbs oil, heat. Add pork and marinade, toss to stir fry until cooked through. Remove to plate and wipe out wok, add 2 Tbs oil to wok, heat, add mushrooms and stir fry for about 2 mins, add shredded cabbage and carrot and stir fry for about a minute more, add garlic and bean sprouts, cook about another minute, tossing as you cook. Return pork with any liquid and egg to wok and toss everything together to heat through. Serve with rice, or with Mandarin pancakes and little brushes made with green onions (cut a green onion into 3 inch lengths, then slice 1/2 inch up the end in vertical cuts spaced closely together, place in ice water and brush will open up!) to spread the hoisin sauce on!

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