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Mu Shu Pork Stir-Fry

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    Source: www.williams-sonoma.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, C
    MineralsCopper, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/3 cup hoisin sauce, plus more for serving

    2. 2 Tbs. soy sauce

    3. 1 lb. boneless pork loin chops, cut into thin strips

    4. 2 Tbs. canola oil

    5. 1 small head savoy cabbage, halved, cored and thinly sliced crosswise

    6. 6 oz. shiitake mushrooms, stems discarded and caps thinly sliced

    7. 4 green onions, white and pale green portions, thinly sliced

    8. 3 carrots, coarsely grated

    9. 1 can (8 oz.) water chestnuts, sliced

    10. 2 Tbs. minced fresh ginger

    11. 2 Tbs. cornstarch, mixed with

    12. 2 to 3 Tbs. water

    13. 8 flour tortillas, each 8 inches in diameter, warmed

    Instructions Jump to Ingredients ↑

    1. Marinate the pork In a small bowl, stir together the 1/3 cup hoisin sauce and the soy sauce. Add the pork and stir to coat. Set aside.

    2. Cook the vegetables In a large fry pan or wok over high heat, warm the oil. Add the cabbage, mushrooms, green onions, carrots and water chestnuts and stir-fry until the vegetables are tender, 4 to 5 minutes. Add the ginger and stir-fry for 30 seconds. Add the pork and any remaining marinade and stir-fry until lightly browned, 2 to 3 minutes. Stir in the cornstarch mixture and cook, stirring often, until the sauce is thickened and the pork is opaque throughout, 2 to 3 minutes.

    3. Serve immediately, passing the tortillas and hoisin sauce at the table. Serves 4 to 6.

    4. Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).

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