No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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: 45 mins
    total time: 45 mins
  • servings: 4

advertisement

advertisement

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

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.)

Directions

  1. Step 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. Step 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. Step 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. Step 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.

Source
Everyday Food, January 2008

advertisement

advertisement

Reviews (4)

  • 28 Feb, 2011

    this was good. I used 3 eggs and had plenty. I used cemini in place of [filtered word]aki and added the ginger in with the veggies. also added 1/4 to 1/2 t. of sugar at the end for balance. I served them with gluten free crepes, hoisin and soy sauce and it was a hit with my gluten-fond husband.

  • 27 Jul, 2010

    Good. Didn't blow me away, but my husband liked more than my normal martha or william sonoma meals. This was heartier and more comforting I suppose. I found it a little salty, but I generally enjoyed it. May make again.

  • 24 Jul, 2010

    This was REALLY good and very simple to make. I halved the recipe for 2, my husband and I, and it was the perfect amount. This will be added to my regulars for recipes. Thanks!

  • 17 Apr, 2010

    Way too much vinegar in this recipe.