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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