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Mu Shu Pork

Curry Pancakes make the best wrappers for this, but six-inch flour tortillas can also be used.

  • Servings: 4
Mu Shu Pork

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


  1. Place pork, soy sauce, Marsala, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside.

  2. 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.

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