Chinese Take Out Mu Shu Pork

Description

Mu shu pork is a party on a plate. Don't let the long ingredient list scare you. Once assembled, this dish comes together quickly and disappears from plates even faster. The homemade pancakes are to die for (see my chinese take-out peking duck with peking pancakes recipe to make the pancakes), but if you are feeling pressed for time, don't hesitate to use frozen store-bought mu shu or peking pancakes from your local asian market. From the take-out menu cookbook.

Ingredients

• Pancakes
• Pork Tenderloin
• Dry Sherry
• Light Soy Sauce
• Vegetable Oil
• Garlic Cloves
• Chicken Stock
• Sesame Oil
• Light Brown Sugar
• Chili Paste With Garlic
• Salt
• Fresh Ground Black Pepper
• Eggs
• Napa Cabbage
• Shiitake Mushroom
• Green Onions
• Fresh Ginger
• Cornstarch
• Water
• Hoisin Sauce

Instructions

1. Prepare the pancakes according to the directions with the chinese take-out peking duck
2. In a small bowl, combine the pork, 2 tablespoons of the sherry, 2 tablespoons of the soy sauce, 2 tablespoons of the vegetable oil, and half the garlic
3. Toss together, and refrigerate while assembling the remaining ingredients
4. In a separate bowl, combine the remaining 2 tablespoons of soy sauce and sherry, the stock, 1 tablspoon of the sesame oil, the sugar, chili paste, 1 / 2 tsp of the salt, and black pepper to taste
5. Set aside
6. Heat 2 tablespoons of vegetable oil in a wok or saute pan set over medium heat
7. Add the eggs and stir-fry until they become firm, about 1 minute
8. Transfer the eggs to a large bowl
9. Add another 2 tablespoons of vegetable oil to the wok and heat
10. Add the cabbage, mushrooms, and green onion
11. Saute the vegetables until they begin to soften, about 3 minutes
12. Add the remaining garlic, the ginger, and 1 / 2 teaspoon of salt, and continue to cook for another minute, or until the garlic and ginger are fragrant
13. Transfer the mixture to the bowl containing the eggs
14. Heat the remaining 2 tablespoons of vegetable oil in the wok, then add the pork and its marinade and stir-fry until it is almost cooked, about 2 minutes
15. Return the cabbage and eggs to the wok along with the sauce
16. When the sauce boils, add the cornstarch mixture and cook for another minute, or until the sauce thickens
17. Transfer the mixture to a heated platter
18. To serve, arrange a platter with mu shu pork, pancakes, and hoisin and let your guests make their own mu shu