Mu Shu Pork
Ingredients
- 1 pound boneless pork loin cut into thin one-inch strips
- 3 tsp. soy sauce
- 2 Tbsp. dry sherry
- 2 tsp. sugar
- 1 Tbsp fresh grated ginger
- 2/3 cup water
- 2 Tbsp. cornstarch
- 1 tsp. chicken flavored bouillon
- 2 Tbsp. butter
- 4 eggs, (beaten)
- 1 medium onion, (sliced in thin strips)
- 2 cups Chinese cabbage (napa) sliced very thin
- 1 cup fresh bean sprouts
- 4 -oz. water chestnuts, (drained and sliced thin)
- 8 tsp. hoisin sauce
- 8 flour tortillas
Instructions
- Combine pork strips, soy sauce, sherry, sugar and ginger in a bowl
- Mix well and allow to marinade in the refrigerator for at least 3 hours or overnight
- In another bowl, combine water, cornstarch and chicken bouillon and mix well
- Melt butter in large flat frying pan on medium-high heat
- Pour eggs in frying pan and swish pan around so that the eggs evenly coat bottom of pan
- Cook eggs for about 3 minutes or until done, turning once
- Remove eggs from pan, place on plate and cut into thin strips
- Add pork and marinade to pan and cook on medium high heat while stirring until done (about 4 minutes)
- Add onion and cook for about 2 minutes
- Add cabbage, bean sprouts and water chestnuts and cook for about 2 minutes or until just crisp-tender, stirring often
- Add cornstarch mixture and cook and stir until thickened
- Add eggs and stir to combine all ingredients
- Spread one tsp
- of hoisin sauce on each tortilla, top with about 1/2 cup pork mixture, roll up tortilla and serve
Notes
Use low sodium soy sauce and your favorite sugar and egg substitute
If you cannot tolerate alcohol just leave out the sherry
We use fat free tortillas and they are just great
You should be able to find hoisin sauce in the oriental section of your grocery store