Moo shu pork

Yield: 4 servings

Measure Ingredient
12 ounces Boneless pork loin, cut into
\N \N Thin strips
2 tablespoons Dark soy
\N \N Oil for wok
½ cup Sliced shiitake mushroom
\N \N Caps
¼ cup Coarsely chopped water
\N \N Chestnuts
¼ cup Sliced bamboo shoots
½ cup Water
2 tablespoons Soy sauce
1 tablespoon Dry sherry
1 tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Pepper
½ cup Bean sprouts
2 tablespoons Minced green onions
2 tablespoons Minced fresh ginger
10 \N Moo shu pancakes
\N \N Hoisin sauce

Toss the pork with dark soy. Heat 1 tablespoon of oil in a wok over high heat. Add the pork and stir-fry for 1 minute. Add the shiitakes, cook for 1 more minute. Add the water chestnuts, and bamboo shoots, cook for 3 minutes. Combine the water, soy sauce, dry sherry, cornstarch, sugar, and pepper, work into a smooth paste. Add to the wok, stir to completely coat. Cook for 2 minutes. Remove from the heat. Add the bean sprouts, green onions, and ginger. Brush your pancakes with a little hoisin. Fill with the pork and vegetables.

Roll up and serve.

Yield: 5 servings


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