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Mu Shu Pork

  • 530calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, E
MineralsZinc, Copper, Fluorine, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 teaspoon(s) vegetable oil

  2. 2 large eggs , lightly beaten

  3. 1 package(s) (10 ounces)

  4. mushrooms , sliced

  5. shredded carrots

  6. 1 pound(s) (1/2 small head)

  7. Napa (Chinese) cabbage , thinly sliced

  8. 2 clove(s)

  9. garlic , crushed with garlic press

  10. 1 tablespoon(s) grated, peeled fresh ginger

  11. 8 ounce(s) (2 cups)

  12. pork reserved from Red-Cooked Pork , pulled into shreds

  13. 1/2 cup(s) cooking broth reserved from Red-Cooked Pork

  14. 2 cup(s) (4 ounces)

  15. fresh bean sprouts

  16. 2 green onions , thinly sliced diagonally

  17. 8 (8-inch) flour tortillas , warmed

  18. Hoisin sauce ,

Instructions Jump to Ingredients ↑

  1. In 12-inch skillet, heat 1 teaspoon oil over medium heat until hot. Add eggs and cook, stirring, 1 to 2 minutes, until eggs are set and scrambled; transfer to medium bowl.

  2. Increase heat to medium-high; in same skillet, in 1 teaspoon oil, cook mushrooms until liquid evaporates and mushrooms are browned, about 8 minutes, stirring occasionally. Add carrots and cook 2 minutes longer, stirring. Transfer vegetables to bowl with eggs.

  3. In remaining 1 teaspoon oil, cook cabbage 5 to 7 minutes, until cabbage is tender and golden, stirring occasionally. Add garlic and ginger; cook 1 minute longer, stirring.

  4. Return vegetable mixture to skillet. Add pork and pork cooking broth; heat through, stirring to loosen brown bits from bottom of skillet. Remove skillet from heat; stir in bean sprouts and sprinkle with green onions.

  5. To serve, spread thin coating of hoisin sauce on warm tortillas if you like, then top with pork mixture. Roll up tortillas with filling, jelly-roll fashion.

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