| Cuisine: Oriental | Type: Main Course | Serves: |
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Source:
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Eating Well Nov/Dec 93 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3/4 lb. boneless pork tenderloin, cut into matchstick-sized shreds about 1 1/2 inches long 1 1/2 tbs. vegetable oil or peanut 2 large eggs, lightly beaten 4 cups shredded green cabbage 10 dried Chinese black mushrooms, soaked in hot water for 20 minutes, drained, stems removed, caps thinly sliced 8 scallions, green part only, cut into 1-inch lengths 1/2 cup hoisin sauce 8 Mandarin pancakes or thin flour tortillas, steamed MARINADE: 1 1/2 tbs. soy sauce 1 1/2 tbs. rice wine or sake 1 tsp. sesame oil MINCED SEASONINGS: 6 cloves garlic, minced 1 1/2 tbs. minced fresh ginger SAUCE: 3 tbs. Quick Chinese Chicken Broth** 2 tbs. rice wine or sake 1 tbs. soy sauce 1 tbs. cornstarch 1/2 tsp. sugar 1/4 tsp. freshly ground black pepper |
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Instructions:
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1. Marinate Pork: In a medium-sized bowl, combine marinade ingredients. Add pork and toss lightly to coat. Cover with plastic wrap and refrigerate 30 minutes. 2. Mix minced seasonings: In a small bowl, combine garlic and ginger; set aside. 3. Make sauce: In a small bowl, combine sauce ingredients, blend well; set aside. 4. Stir-fry mu shu filling: Heat a wok or large skillet over high heat, add 1/2 tbs of the vegetable oil and heat until very hot. Add the marinated pork and stir-fry until the meat is cooked through, about 2 minutes. Remove with a slotted spoon and set aside. Cook down any remaining juices to a glaze and add to the pork. Add another 1/2 tbs oil to the wok and heat until very hot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside. 5. Add the remaining 1/2 tbs oil and heat until very hot, add the reserved minced seasonings and stir-fry until fragrant, 10 to 15 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes. Pour in the reserved sauce mixture and stir constantly until thickened, about 1 minute. Return the pork and eggs to the pan and toss until heated through. Stir in scallions. 6. To serve, spread some hoisin sauce over the tortilla/pancake, spoon mixture on top, roll up and enjoy! **Quick Chinese Chicken Broth: In a large saucepan, combine 3 cups chicken stock, 3 cups water, 1/3 cup rice wine or sake and 4 slices fresh ginger that have been lightly smashed with the fat side of a knife. Bring to a boil, reduce the heat to low and simmer, uncovered, for 20 minutes. Remove the ginger. (NOTE: Sauce can be kept refrigerated for up to 3 days or frozen for up to 6 months.) |
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Related recipes:
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2001-03-10