Super Easy Moo-Shu Pork

Moo-shu pork is a classic Mandarin Chinese dish. Traditionally it is served with “mandarin pancakes,” which are really thin tortilla like wrappers. I served with Hoisin sauce and whole wheat tortillas. Most recipes call for Napa cabbage, which I recommend, but I couldn’t find that so I used regular green cabbage and it tasted just fine. You could use any variety of cabbage, including bok choy.

• 1.5 pd pork tenderloin, cut into strips

• 4 eggs

• 1/2 head cabbage of choice, shredded

• 5 scallions, chopped

• 1 pint Shitake mushrooms, cleaned & stem removed, caps sliced

• 1 tsp. minced ginger

• Soy sauce

• Rice vinegar

• Canola oil

• Cornstarch

• S/P

• Whole wheat tortillas & Hoisin sauce to serve

1. Scramble eggs, set aside.

2. Sprinkle pork with cornstarch and season with S/P.

3. Heat oil in skillet and cook pork until lightly browned, about 4 minutes (you’ll cook more later). Set aside.

4. Heat oil in skillet & stir-fry cabbage, mushrooms, and minced ginger for about 3 minutes until slightly tender. Add eggs & pork and continue to cook – season with rice vinegar & soy sauce – I use about 1/3 cup soy and 1/4 cup rice vinegar. Stir-fry everything until pork is cooked through about another 5 minutes. Remove from heat & stir in scallions.

5. Serve with Hoisin Sauce (available in Asian section of supermarket) and whole wheat tortillas.