Mushu Pork

by Patricia Holbrook

Servings: 5 servings

INGREDIENTS

12 ounces boneless pork loin, cut into thin strips
2 tablespoons dark soy
Oil for wok
1/2 cup sliced shiitake mushroom caps
1/4 cup coarsely chopped water chestnuts
1/4 cup sliced bamboo shoots
1/2 cup water
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon pepper
1/2 cup bean sprouts
2 tablespoons minced green onions
2 tablespoons minced fresh ginger
10 moo shu pancakes
Hoisin sauce

INSTRUCTIONS

Toss the pork with dark soy. Heat 1 tablespoon of oil in a wok over high heat. Add the pork and stir-fry for 1 minute. Add the shiitakes, cook for 1 more minute. Add the water chestnuts, and bamboo shoots, cook for 3 minutes. Combine the water, soy sauce, dry sherry, cornstarch, sugar, and pepper, work into a smooth paste. Add to the wok, stir to completely coat. Cook for 2 minutes. Remove from the heat. Add the bean sprouts, green onions, and ginger. Brush your pancakes with a little hoisin. Fill with the pork and vegetables. Roll up and serve.

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Tagged: asian, mushupork add tags

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