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Moo Shu Pork

For our homemade Asian wraps, everyone fills warmed tortillas with a drizzle of store-bought hoisin sauce and some sweet-spicy shredded pork. We used regular flour tortillas, but the whole-wheat variety works well, too; figure about two wraps per person. Take care not to overcook the moo shu filling.

  • Prep:
  • Total Time:
  • Servings: 4
Moo Shu Pork

Source: Everyday Food, January 2008

Ingredients

  • 1 teaspoon plus 1 tablespoon vegetable oil, such as safflower
  • 4 large eggs, lightly beaten
  • 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced crosswise
  • 2 tablespoons cornstarch
  • Coarse salt and ground pepper
  • 1 pound shiitake mushrooms (stems removed), caps thinly sliced
  • 2 tablespoons minced peeled fresh ginger
  • 1/2 head napa cabbage, shredded
  • 5 scallions, thinly sliced
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • Flour tortillas and hoisin sauce, for serving

Directions

  1. In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up, and slice crosswise into 1/4-inch-wide strips; set aside. Wipe skillet clean; reserve.

  2. Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork will cook more later); transfer to a plate (reserve skillet).

  3. Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage has wilted and pork is opaque throughout, 2 to 3 minutes.

  4. Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with moo shu filling, and roll up.

Variations

For serving Martha suggests 8 flour tortillas (6-inch size) or Mandarin Pancakes. Before serving, hold each tortilla, if using, with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375-degree oven.)

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