Moo Shu Pork

Name: Moo Shu Pork
Yield: serves 4
Ingredients: 4 teaspoons vegetable oil, such as safflower; 4 large eggs, lightly beaten; 1 pork tenderloin (about 1 pound), trimmed of excess fat, halved lengthwise and thinly sliced crosswise; 2 tablespoons cornstarch; Coarse salt and freshly ground pepper; 1 pound shiitake mushrooms, stems removed, caps thinly sliced; 2 tablespoons minced peeled fresh ginger; 1/2 head napa cabbage (1/2 pound), shredded; 5 scallions, trimmed and thinly sliced; 1/3 cup soy sauce; 1/4 cup rice vinegar (unseasoned); 8 flour tortillas (6-inch size), for serving; Hoisin sauce, for serving

December 22, 2011

Using store-bought flour tortillas in lieu of homemade pancakes makes it easy to replicate this Chinese take-out favorite in your own home. Hoisin sauce, sold in most grocers’ Asian-food section, replaces the traditional (and harder-to-find) plum sauce.

Recipe information

Yield
serves 4

Ingredients

4 teaspoons vegetable oil, such as safflower

4 large eggs, lightly beaten

1 pork tenderloin (about 1 pound), trimmed of excess fat, halved lengthwise and thinly sliced crosswise

2 tablespoons cornstarch

Coarse salt and freshly ground pepper

1 pound shiitake mushrooms, stems removed, caps thinly sliced

2 tablespoons minced peeled fresh ginger

1/2 head napa cabbage (1/2 pound), shredded

5 scallions, trimmed and thinly sliced

1/3 cup soy sauce

1/4 cup rice vinegar (unseasoned)

8 flour tortillas (6-inch size), for serving

Hoisin sauce, for serving

Preparation

Step 1
In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until just set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll into a log, and slice crosswise into 1/4-inch-wide strips.
Step 2
Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. Wipe skillet clean with paper towels, and heat remaining 3 teaspoons oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork will finish cooking later); transfer pork to a plate.
Step 3
Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage is wilted and pork is cooked through, 2 to 3 minutes.
Step 4
Hold each tortilla with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375°F oven.) To assemble, spread center of a tortilla with a thin layer of hoisin sauce; top with moo shu filling, and roll up. Serve extra hoisin sauce on the side.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsPork Loin Pork Meat Shiitake Mushroom Mushroom Vegetable Napa Cabbage Cabbage Leafy Greens Scallion Onion Root Vegetable Main Dinner Nut Free Dairy Free Weeknight Meals Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes