Mu-shu pork

Yield: 4 Servings

Measure Ingredient
8 ounces Pork tenderloin; cut into 1 1/2\" stri
¼ cup Low-sodium soy sauce
2 tablespoons Marsala wine; sweet
2 teaspoons Sugar
1 tablespoon Dark sesame oil
\N \N Salt and pepper
2 tablespoons Peanut oil
¼ cup Fresh ginger; slivered
8 \N Whole scallions; chopped
1 small Savoy cabbage; cored and sliced
2 \N Whole carrots; peeled and grated
10 \N Whole shiitake mushrooms; sliced

Place pork, soy sauce, Marsala, sugar, sesame oil, and salt and pepper to taste in a small bowl; toss and set aside. 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 Warm Plaum Sauce.

Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine <ksimpson@...>

NOTES : Serve with Curry-Scented Pancakes.

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