Mu Shu Pork
Curry Pancakes make the best wrappers for this, but six-inch flour tortillas can also be used.
- Servings: 4
Source: Martha Stewart Living, May 1996
- 8 ounces trimmed pork tenderloin, cut into 1/8-by-1 1/2-inch strips
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sweet Marsala wine
- 2 teaspoons sugar
- 1 tablespoon toasted sesame oil
- Salt and freshly ground black pepper
- 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 the large holes of a box grater
- 10 shiitake mushroom caps, sliced 1/8-inch thick (about 2 1/4 cups)
- Curry Pancakes
- Warm Plum Sauce
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 wrapped curry pancakes, with the plum sauce on the side.