Mu Shu Pork 01-Jun-2011
A Chinese favourite done easily.
- 1 tablespoons reduced-sodium soy sauce
- 2 teaspoons minced fresh gingerroot
- 2 (4 ounce) boneless pork loin chops, cut into thin strips
- 1 teaspoon minced garlic
- 3 green onions, sliced
- 2 teaspoons sesame oil
- 2 tbsp hoisin sauce
- 2 cups coleslaw mix with carrots
- 8 (8 inch) flour tortillas, warmed
In a large skillet, saute pork, ginger, green onions and garlic for 3-5 minutes or until meat is no longer pink.
Stir in hoisin sauce. Add coleslaw mix; stir to coat.
Cook and stir for a few more minutes.
Spread hoisin sauce on each tortilla.
Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.
I don’t like to use thickeners in sauces, so I left out the cornstarch preparation. I also put the ginger in with the pork and garlic to let it cook and release more of it’s flavours and permeate the dish. Next time, I think I’d grate some more carrots to go with the cole slaw mix. There just aren’t enough in the mix. I’m also not a big fan of using oil to cook, so I just spray the pan with Pam. 2 pork loin chops were more than enough for 3 people as well.