How to Make Mu Shu Pork

This Chinese restaurant favorite will quickly become one of your home-cooking favorites! Makes enough for 6 diners.

Difficulty: Moderate

Instructions

Things You'll Need:

• 4 garlic cloves - peeled and minced
• paper towels
• 1/2 tsp. sugars
• 4 tsp. cornstarches
• saucepans
• 6 tbsp. peanut oil
• 1-inch piece ginger roots - peeled and julienned
• measuring spoons
• woks
• cutting boards
• 6 tbsp. soy sauces
• 1 bunch green onions - cut at angle into 1-inch long pieces, plus extra for garnish
• 4 tsp. sesame oils
• measuring cups
• mixing bowls
• 1/4 c. chicken broths
• slotted spoons
• chef's knives
• 1 pkg. Chinese mu shu pancakes or small flour tortillas
• 1 c. hoisin sauce
• 1 1/2 lb. pork loin roasts - trimmed of extra fat and cut into 2-inch long and 1/4-inch thick strips
• 3 1/2 tbsp. Chinese rice wine (Shaoxing)
• 1 bunch bok choy - thickest part of stems discarded, cut crosswise into thin strips
• 1 small handful Chinese black mushrooms
• Chef's Knives
• Chef's Knives
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Saucepans
• Slotted Spoons
• Woks
• Paper Towels
• Paper Towels
• Paper towels
• Saucepans
• Mixing bowls
• Measuring cups
• 1 bunch bok choy - thickest part of stems discarded, cut crosswise into thin strips
• 6 tbsp. peanut oil
• 1 small handful Chinese black mushrooms
• 1/2 tsp. sugars
• 1 c. hoisin sauce
• 1 pkg. Chinese mu shu pancakes or small flour tortillas
• 1-inch piece ginger roots - peeled and julienned
• 1 bunch green onions - cut at angle into 1-inch long pieces, plus extra for garnish
• 4 tsp. sesame oils
• 1/4 c. chicken broths
• 4 tsp. cornstarches
• 6 tbsp. soy sauces
• 4 garlic cloves - peeled and minced
• 3 1/2 tbsp. Chinese rice wine (Shaoxing)
• 1 1/2 lb. pork loin roasts - trimmed of extra fat and cut into 2-inch long and 1/4-inch thick strips

1. Mix together 2 1/2 tbsp. soy sauce, 1 tbsp. cornstarch and 2 tbsp. rice wine in a large bowl. Add the pork and toss well to completely coat the meat.

2. Place bowl in the refrigerator and marinate for 30 minutes.

3. Bring 2 c. water to a boil in a small saucepan.

4. Add the mushrooms to the pan and remove from the heat. Soak for 30 minutes.

5. Mix together the remaining soy sauce, broth, rice wine, sugar and remaining cornstarch. Set this sauce aside.

6. When the mushrooms are soft, drain, rinse and cut into thin strips.

7. Heat a wok or large skillet over medium-high heat. When very hot, add 4 tbsp. peanut oil and heat for 30 seconds.

8. Add the pork and marinade, and stir-fry just until the pork shows no more pink. Remove the pork from the wok with a slotted spoon.

9. Wipe out the pan and place back on the heat. When the pan is hot again, add 1 tbsp. peanut oil and heat for 30 seconds.

10. Add the eggs and stir-fry until just done, then remove to a plate lined with paper towels. Place the wok back on the heat.

11. When the pan is hot, add the remaining peanut oil and heat for 30 seconds. Add the ginger, garlic and mushrooms and stir-fry for 10 seconds.

12. Add the bok choy and stir-fry for 1 1/2 minutes. Add the green onions, pork, sauce, and eggs.

13. Stir-fry until the sauce thickens and then add the sesame oil. Taste for seasoning, add salt or sugar if desired, and serve.

14. To serve, lightly steam a pancake or briefly heat in the microwave, then spread some hoisin sauce on the pancake and heap a few spoonfuls of the mu shu mixture down the middle. Add a few pieces of fresh green onion and roll the pancake like a burrito.

Tips & Warnings

• You can substitute shredded cabbage for the bok choy - try Asian napa cabbage or common green cabbage.
• If you can't find Chinese rice wine, use dry sherry; you can also substitute dried shiitake mushrooms for the Chinese black mushrooms. And if you don't have the pancakes, just eat the dish over rice!

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