Mu Shu Pork Stir-Fry
Enjoy this quick and flavorful Pork and Vegetable Hoisin Stir-Fry that will delight your taste buds with its savory and slightly sweet notes. Tender strips of pork marinated in hoisin and soy sauce are combined with a colorful array of vegetables like cabbage, shiitake mushrooms, carrots, and water chestnuts, all infused with the aromatic touch of fresh ginger. The dish comes together in a flash, making it a perfect choice for a delicious weeknight meal that can be served with warm flour tortillas for a satisfying and mouthwatering dinner experience.
— Constant Cookbook
Ingredients
- 1/3 cup hoisin sauce, plus more for serving
- 2 Tbs. soy sauce
- 1 lb. boneless pork loin chops, cut into thin strips
- 2 Tbs. canola oil
- 1 small head savoy cabbage, halved, cored and thinly sliced crosswise
- 6 oz. shiitake mushrooms, stems discarded and caps thinly sliced
- 4 green onions, white and pale green portions, thinly sliced
- 3 carrots, coarsely grated
- 1 can (8 oz.) water chestnuts, sliced
- 2 Tbs. minced fresh ginger
- 2 Tbs. cornstarch, mixed with 2 to 3 Tbs. water
- 8 flour tortillas, each 8 inches in diameter, warmed
Instructions
- <b>Marinate the pork</b>
- In a small bowl, stir together the 1/3 cup hoisin sauce and the soy sauce. Add the pork and stir to coat. Set aside.
- <b>Cook the vegetables</b>
- In a large fry pan or wok over high heat, warm the oil. Add the cabbage, mushrooms, green onions, carrots and water chestnuts and stir-fry until the vegetables are tender, 4 to 5 minutes. Add the ginger and stir-fry for 30 seconds. Add the pork and any remaining marinade and stir-fry until lightly browned, 2 to 3 minutes. Stir in the cornstarch mixture and cook, stirring often, until the sauce is thickened and the pork is opaque throughout, 2 to 3 minutes.
- Serve immediately, passing the tortillas and hoisin sauce at the table. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
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