Mu Shu Pork Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Marinade:
2 tablespoons soy sauce
2 tablespoons white wine
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound pork tenderloin, cut into thin strips
2 ounces dried shitake mushrooms
1/2 cup green onions, sliced
3 tablespoons garlic, minced
2 tablespoons ginger, minced
1 head Napa cabbage,chopped
Thickening sauce:
3 tablespoons soy sauce
2 tablespoons white wine
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon oil
1 teaspoon sesame oil
2 large eggs, beaten
2 tablespoons white wine
Serving sauce:
1 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
16 frozen Chinese mu shu pancakes, thawed and warmed
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Directions: |
Directions:Mix pork with marinade mixture and refrigerate for 1 hour.
Soften mushrooms in warm water, drain and chop finely.
Combine with onions, garlic and ginger and set aside.
Finely chop up napa cabbage, setting leaves and stems apart.
Mix sauce ingredients and set aside.
Heat oil and sesame oil over medium heat and cook pork mixture for about 5 minutes. Set aside.
Cook and scramble eggs.
Stir in mushroom mixture, then add napa cabbage.
Add wine, then stir in pork mixture and reserved cornstarch mixture to thicken.
Mix serving sauce ingredients in bowl.
To serve, spread 1 tablespoon of serving sauce on each pancake and top with 1/2 cup of pork mixture, then roll. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: A savory mixture is wrapped into prepared Chinese pancakes for a fun, delicious Asian meal.
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This recipe for Mu Shu Pork is from