July 22, 2012
From the recipe archive, posted back in february. Last night I made a Mu Shu chicken from a recipe that my husband found, it was good but no where near as good as this recipe. I realized later it did not include eggs, that was the deal breaker for me, so please please enjoy!
I don’t do enough asian cooking so I thought I would give it a go to one of my favorite chinese dishes, mu shu pork. I have to admit it did take some time to prep, but worth every minute. We served it over brown rice with warmed flour tortillas on the side. Next time I make this I’ll try chicken instead of the pork to change it up. Mu shu, a chinese staple consists of shredded marinated meat, scrambled eggs, shredded cabbage and mushrooms, stir fried in a yummy sauce. Mu shu is served with a hoison sauce or a plum sauce as well, but I opted not make it due to lack of time. Plus I felt there was enough sauce with the thai marinade and the stir fry sauce. Please enjoy!
For more chinese recipes, click here.
- 1 lb. pork tenderloin, cut into match stick pieces
- 3 cups shredded cabbage
- 3 cups thinly sliced cremini mushrooms
- 2 tbsp. finely chopped ginger
- 2 cloves garlic finely chopped
- 4 tbsp. Corn oil
- 4 eggs, beaten
- Flour tortillas (optional)
- 2 tbsp. fish sauce
- 1 tbsp. lime zest
- 1 tbsp. lime juice
- 1 tbsp. honey
- 1 tbsp. sesame oil
- 2 serrano chiles, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp. chopped cilantro
- 1/4 cup vegetable broth
- 2 tbsp. dry sherry
- 2 tbsp. soy sauce
- 1 tbsp. sesame oil
- 2 tsp. cornstarch
- ½ tsp. sugar
- ¼ tsp. freshly ground black pepper
Place the pork in a bowl and add the thai marinade. Mix well. Mix the cabbage, mushrooms, ginger, and garlic in a bowl. Refrigerate both until 5 minutes before cooking.
If using tortillas preheat oven to 325 degrees. In a nonstick pan over medium heat warm tortillas enough to lightly brown. Place in foil and keep warm in the oven while you prepare your mu shu pork.
In a wok or nonstick pan over medium high heat add 1 tbsp. oil. Add the pork and cook until no longer pink on the outside, a few minutes. Remove pork to bowl. Add 1 tbsp. oil to pan and add eggs. Stir until scrambled, then transfer to the bowl with the pork. Add 2 tsp. oil over medium high and add cabbage mixture, and stir-fry until veggies are softened, a few minutes (do not over cook). Add the stir-fry sauce, pork and eggs. Stir until everything is combined completely. Serve immediately wrapped in torillas or in a bowl over brown rice.
Total time: 90 minutes