Moo Shu Pork Filling

Name: Moo Shu Pork Filling
Yield: 5 serving
Ingredients: 2 tablespoons low-sodium soy sauce; 1 teaspoon dark sesame oil; 2 teaspoons cornstarch; 1 lb boneless pork; 10 dried shiitake mushrooms; 1/2 cup green onions; 3 tablespoons minced garlic; 2-3 tablespoons minced peeled fresh ginger; 5 tablespoons rice wine or sake; 3 tablespoons low-sodium soy sauce; 1 teaspoon cornstarch; 1/2 teaspoon sugar; 1/4 teaspoon black pepper; 1 tablespoon vegetable oil; 2 large eggs; 4 cups thinly sliced napa; Will also need nonstick cooking spray

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Servings
5
Calories
325 kcal
Course
Main Course
Cuisine
Chinese

Moo Shu Pork Filling

Holly Espinosa

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You can make Homemade Moo Shu Pork your way--try all natural, vegetarian (swap tempe for pork), organic, or whatever variations your choose.

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Ingredients

Servings

2 tablespoons low-sodium soy sauce
1 teaspoon dark sesame oil
2 teaspoons cornstarch
1 lb boneless pork trimmed and cut into 1 x 1/4-inch strips

10 dried shiitake mushrooms
1/2 cup green onions sliced in 1 inch lengths
3 tablespoons minced garlic
2-3 tablespoons minced peeled fresh ginger I think that peeling, then grating is easiest

5 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper

1 tablespoon vegetable oil
2 large eggs lightly beaten
4 cups thinly sliced napa Chinese cabbage leaves (or cole slaw mix)

Will also need nonstick cooking spray plum sauce & 16 Mandarin Pancakes (see note)

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Instructions

Combine the first 3 ingredients in a container with a lid. Add pork; seal and marinate in refrigerator 1 hour.
Cover dried shiitake mushrooms with boiling water in a bowl; let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Add ginger, garlic and green onions to bowl.
Combine 3 tablespoons rice wine and next 4 ingredients (3 tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.
Heat 1 tablespoon vegetable oil in a wok or large nonstick skillet over medium-high heat. Add pork (most of the marinade will have bee absorbed), and stir-fry 3 minutes. Push to side of pan. Spray the open pan surface with nonstick cooking spray and add beaten eggs; stir-fry 30 seconds or until soft-scrambled. Add shiitake mushrooms mixture, cabbage, then cornstarch mixture, cooking until everthing is tender and sauce is thickened. Place pork mixture on a serving platter.
Top each pancake with plum sauce and some of the pork mixture; roll up.