Mu Shu Pork Roll-Ups


Slightly adapted from a recipe in Family Fun Magazine, June 2012, and on the Parents Magazine web site
Makes 4  servings

Prep: 45 mins (includes 30 minutes marinating time, during which you’ll be chopping veggies and scrambling the eggs)
  • 2 tablespoons low-sodium soy sauce
  • 4 tablespoons dry sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1/8 teaspoon black pepper
  • 8 ounces pork tenderloin, cut against the grain in 1/4-inch slices, then cut into strips
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • 1 teaspoon toasted sesame oil
  • 4 teaspoons canola oil
  • 2 cups shiitake mushrooms, stemmed and cut into matchsticks (I used regular button and they were fine)
  • 2 packed cups shredded green cabbage  (I suggest more)
  • 1/2 cup shredded carrots
  • 1 cup thinly sliced green onions
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 4 eight-inch flour tortillas
  • Hoisin sauce (which can be surprisingly hard to find.  I got mine at Real Produce, next to Trader Joe’s at Almaden Shopping Center, 8.5 oz for $1.79.  8/24/13:  I found some at Smart & Final today.)

1. Stir together the soy sauce, sherry, cornstarch, sugar, and pepper in a medium bowl. Add the pork, then set it aside to marinate for 30 minutes.

2. Lightly beat the eggs with the salt. Warm the sesame oil in your largest nonstick skillet over medium heat. (I use a 14″ skillet.) Scramble the eggs until soft-cooked, about 1 minute, then transfer them to a large plate and break them into small pieces. Wipe the pan clean.

3. Heat 1 teaspoon of the canola oil in the same skillet over medium-high heat. Remove the pork from the bowl, gently squeezing the strips to reserve the excess marinade. Add the pork to the pan in a single layer, let it cook undisturbed for 2 minutes, then stir-fry it until it is caramelized and just cooked through, about 2 minutes more. Transfer it to the plate with the scrambled eggs.

4. Add another 2 teaspoons of the canola oil to the skillet and stir-fry the mushrooms, about 2 minutes. Add the cabbage and carrots and stir-fry until all the vegetables are just tender, about 3 minutes. Make a well in the center of the vegetables and add the remaining teaspoon of canola oil. Add roughly half the scallions, the ginger, and the garlic, and stir-fry them for 1 minute, then combine them with the other vegetables. Create a well again in the center of the mixture, add the reserved marinade, and allow it to simmer for 2 minutes. Return the pork and egg to the skillet and toss the mixture until it is heated through, about 2 minutes. Transfer it to a serving bowl.

5. Warm the tortillas under a damp paper towel in the microwave, about 50 seconds. To serve, place each tortilla on a plate, smear it with a teaspoon of hoisin sauce, and add 1/4 of the pork mixture. Sprinkle on some of the remaining scallions, then roll up the tortilla.

Kristin’s notes:  This makes a rather meaty dish.  Experiment with reducing the pork, and/or adding more cabbage.  Make it Zu Shu Pork by adding sauteed shredded zucchini!   Or try substituting tofu for the pork?!

5/6/13:  Tonight I used about 1/3 of a leftover roast pork tenderloin.  I cut it into small strips and marinated it while I cooked all the vegetables.  Since it was already cooked I didn’t need to put it in the pan until the end, with the scrambled eggs.  Really good.

Published in: on May 31, 2012 at 5:24 pm  Leave a Comment  

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