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Mu Shu Pork Recipe

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This recipe for Mu Shu Pork, by , is from Majia's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joy

Category:
Category:

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

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.

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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