Mu Shu Pork

Stir-fried pork, egg, and cabbage rolled into thin pancakes with hoisin sauce.

Ingredients

• 1 lb pork loin, cut into thin strips
• 2 tablespoons soy sauce, divided
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 3 tablespoons peanut oil, divided
• 3 large eggs, beaten
• 4 cups thinly sliced napa cabbage
• 1/2 cup sliced green onions
• 1 cup shredded carrots
• 1 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• Mandarin pancakes or flour tortillas, warmed
• Hoisin sauce, for serving

Directions

1. Toss the pork with 1 tablespoon soy sauce, the sherry, and cornstarch; let marinate 15 minutes.
2. Heat 1 tablespoon oil in a wok over high heat and scramble the eggs until just set; remove.
3. Add the remaining oil and stir-fry the pork until browned and cooked through; remove.
4. Stir-fry the ginger, cabbage, carrots, and green onions until crisp-tender, about 3 minutes.
5. Return the pork and egg, add the remaining soy sauce and sesame oil, and toss to combine.
6. Spread each warm pancake with hoisin, fill with the mixture, and roll up to eat.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, a tireless ambassador for Chinese home techniques.