Ingredients with Measurements:
- 1 pound pork tenderloin, sliced into thin strips
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup sliced shiitake mushrooms
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 8-10 flour tortillas
- 1/2 cup plum sauce
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
- Wooden spatula
Step-by-step instructions:
1. In a wok or large skillet, heat vegetable oil over medium-high heat.
2. Add garlic and ginger and stir-fry for 30 seconds.
3. Add pork strips and stir-fry until browned and cooked through, about 5-7 minutes.
4. Add shredded cabbage, carrots, and shiitake mushrooms to the wok and stir-fry for 2-3 minutes until vegetables are tender.
5. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, and black pepper.
6. Pour the sauce over the pork and vegetables and stir-fry for another minute until everything is coated evenly.
7. Warm the flour tortillas in the microwave or on a skillet.
8. Spread a spoonful of plum sauce on each tortilla.
9. Spoon the moo shu pork mixture onto each tortilla and sprinkle with sliced green onions.
10. Roll up the tortilla and serve.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 34g
Protein: 23g
Sodium: 1000mg
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Flour tortillas can be substituted with rice noodles or lettuce leaves.
- Plum sauce can be substituted with sweet and sour sauce or hoisin sauce.
Variations:
- Add sliced bell peppers or bamboo shoots to the stir-fry.
- Use different types of mushrooms, such as oyster or cremini.
- Add scrambled eggs to the stir-fry for a breakfast twist.
Tips and tricks:
- Make sure to slice the pork into thin strips for even cooking.
- Use a wooden spatula to stir-fry the ingredients to prevent sticking.
- Warm the tortillas before serving to prevent them from tearing.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on a skillet until heated through.
Presentation ideas:
Serve the moo shu pork on a platter with the tortillas on the side for guests to assemble their own wraps.
Garnishes:
Sprinkle with sesame seeds or chopped cilantro for added flavor.
Pairings:
Serve with steamed rice or fried rice for a complete meal.
Suggested side dishes:
- Egg drop soup
- Steamed dumplings
- Stir-fried green beans
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of chicken broth or water to the wok.
- If the vegetables are not cooking evenly, cover the wok with a lid for a few minutes to steam them.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to prevent foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Moo shu pork is a Chinese-American dish that originated in northern China. It is traditionally made with pork, scrambled eggs, and wood ear mushrooms, but has evolved over time to include a variety of vegetables and sauces.
Flavor profiles:
Savory, sweet, and slightly tangy.
Serving suggestions:
Serve as a main dish for dinner or as a lunch wrap.
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Region: Chinese