Mu Shu Pork

Serves: 4
Time: 00:40

Notes:
Recipe from Eating Well: Per Serving: Cal 442, Fat 14g

Ingredients

3/4 lb pork tenderloin, cut into matchstick pieces 1 1/2 tbsp oil 2 large eggs beaten 4c shredded gr cabbage 10 dried chinese blk mushrooms 8 scallions cut into 1″ lengths 1/2c hoisin sauce 8 mandarin pancakes Marinade: 2 1/2 tbsp soy sauce 1 1/2 tbsp rice wine 1 tsp sesame oil Minced Seasonings: 6 cloves garlic 1 1/2 tbsp ginger Sauce: 3 tbsp chicken broth 2 tbsp rice wine 1 tbsp soy sauce 1 tbsp cornstarch 1 tsp sugar 1/4 tsp pepper

Directions

1. Marinate pork in marinade 30 min. 2. Heat wok over high heat and add 1/2 tbsp oil, add pork and stir fry until meat is cooked (about 2 min.) Remove and set aside. 3. Cook down remaining juices to a glaze and add pork 4. Add 1/2 tbsp oil to wok, heat to very hot and add eggs and scramble. Remove and set aside. 5. Add remaining oil and heat to very hot. Add minced seasoning and stir fry 10-15 sec. 6. Add cabbage and mushrooms and stir fry 2 min. 7. Pour in sauce mix and stir until thick (about 1 min) 8. Return egg and pork to pan and heat thru, stir in scallions 9. Serve with hoisin sauce and pancakes