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Mu Shu Pork

July 22, 2012

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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.

Thai marinade:

Stir-Fry Sauce:

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.

Serves: 4

Total time: 90 minutes

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