Mu Shu Pork
Although this dish is served with thin Mandarin pancakes here in the United States, in China, it's often served over rice or noodles. 30 minutes or less.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 1 ounce | 28 g | tree ear mushrooms |
| 1 pound | 455 g | pork loin, sliced across the grain into 1/4-inch strips |
| 1/2 cup | 120 ml | hoisin sauce, divided |
| 1 tablespoon | 15 ml | soy sauce |
| 2 tablespoons | 30 ml | rice wine |
| 1 teaspoon | 5 ml | hot sesame oil |
| 4 tablespoons | 60 ml | vegetable oil, divided |
| 2 | large eggs, beaten | |
| 1 teaspoon | 5 ml | kosher salt |
| 1/2 teaspoon | 2.5 ml | ground white pepper |
| 2 tablespoons | 30 ml | fresh ginger, crushed and chopped |
| 3 | garlic cloves, crushed and chopped | |
| 2 cups | 480 ml | Napa cabbage, cut into 1/4-inch pieces |
| 1 | bunch scallions (6 to 8), cut into 1/4-inch pieces | |
| 6 to 8 | flour tortillas |
Instructions
- Soak the mushrooms in boiled hot water for 15 minutes, then drain and slice.
- Seal the sliced pork, 1/4 cup of hoisin sauce, the soy sauce, rice wine, and sesame oil in a large zip-top bag. Massage for 1 minute and let marinate until ready to use.
- In a wok or large cast iron skillet, heat 2 tablespoons of vegetable oil over high heat until it shimmers.
- In a medium bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture into the wok and scramble for about 1 minute, until dry and firm. Transfer the scrambled eggs to a bowl.
- In the wok, heat the remaining 2 tablespoons of vegetable oil for 1 minute until it shimmers. Add the ginger and garlic and stir-fry for about 1 minute, until lightly browned.
- Add the marinated pork and scrambled eggs and stir-fry for 1 minute. Add the sliced mushrooms and stir-fry for 1 minute. Add the cabbage and stir-fry for 1 minute. Add the scallions and stir-fry for 1 minute.
- Spread the remaining 1/4 cup of hoisin sauce on one side of each tortilla. Add the stir-fry, fold, and serve.
SUBSTITUTION TIP: Replace store-bought flour tortillas with homemade tortillas using a Dumpling Wrappers recipe. Roll out the dough to make 6-inch circles and lightly brown them in a dry skillet over medium-low heat.