Moo Shu Pork
Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.
- Yield: Serves 4
Source: Martha Stewart Living, May 1996
- 8 ounces pork tenderloin, cut into 1/8-by-1 1/2-inch strips
For the Marinade
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sweet Marsala wine
- 2 teaspoons sugar
- 1 tablespoon dark sesame oil
- Salt and freshly ground pepper to taste
For the Vegetables
- 2 tablespoons peanut oil
- 1/4 cup thin slivers fresh ginger
- 8 scallions, white and light-green parts only, cut into 2-inch lengths and slivered
- 1 small savoy cabbage, (1 pound), cored and sliced 1/8-inch thick
- 2 carrots, peeled and grated on large holes of a box grater
- 10 shiitake mushroom caps, sliced 1/8-inch thick (2 1/4 cups)
Place pork, soy sauce, Marsala, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside.
Heat peanut oil in a large wok over high heat. Add ginger, scallions, cabbage, carrots, and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Add pork and marinade and 6 tablespoons water; cook, stirring constantly, until pork is cooked through, 4 to 5 minutes. Serve immediately with curry-scented pancakes and plum sauce.