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Moo Shu Pork

Moo Shu Pork

Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.

Martha Stewart Living, May 1996 http://www.marthastewart.com/259229/moo-shu-pork
3.7625
Rated
75.25100(5)5
  • Yield Serves 4

Ingredients

    • 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)

Directions

  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 with curry-scented pancakes and plum sauce.

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