My Recipe Box - Moo Shu Pork

• 
  
  
  Beth hosts Weekend Cooking where you can post anything food related.
• We had friends over for dinner a while ago and had a delicious roast pork simply coated in olive oil, dijon mustard and honey.

What to do with the leftovers? I love cold pork, my husband, not so much. I made twice cooked pork for him, but it's not a favourite of mine as I don't like reheated pork.

Then I had the idea to make moo shu pork with pancakes, something we both love ordering and often pick up Peking duck to have with pancakes sometimes.

I looked at many recipes and ended up using several ideas and adding some of my own.

This was so good we had it again the next night!

• Moo Shu Pork
• 
  
• 1/2 pound pork tenderloin, julienned
• For the Marinade:
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 4 tablespoon sake or xiao shing wine, can replace sake for dry sherry
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic

Cooking:

• 6 tablespoons canola oil
• 1 cup fresh shitake mushrooms, julienned
• 2 cups shredded cabbage
• 1 cup carrots, julienned
• 1 cup snow peas, trimmed, julienned
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 3 teaspoons sake
• 2 tablespoons oyster sauce
• Salt and pepper, to taste
• Lettuce, or flour tortillas gluten free use lettuce
• For the Garnish:
• Hoisin sauce
• 1 bunch scallions, sliced on the bias or made into scallion brushes. Make scallion brushes by holding the white part of the scallion on one side and making several vertical slices through them. Keep them in ice cold water to make them bloom.

PREPARATION

To a plastic bag, add soy sauce, oyster sauce, sake, sesame oil, ginger, garlic and pork. Marinade for at least 4 hours or overnight in the refrigerator.

Remove the pork from the marinade using tongs and stir fry until cooked through, about 5 minutes, season with salt and black pepper. Transfer pork to a serving plate with the eggs. Wipe the wok clean.

In that same wok, heat a couple tablespoons of canola oil and stir-fry the shitake mushrooms for 2-3 minutes until lightly golden brown. Add in the cabbage and stir fry for another 2 minutes, until cabbage is cooked through but not wilted. Season and toss with sesame oil. Transfer to pork.

In that same wok, heat a couple tablespoons of canola oil and stir fry the carrots and snow peas for 2 minutes. Add in grated ginger, garlic, sake, oyster sauce and stir fry for 1 minute. Then transfer back the pork, cabbage, mushroom mixture. Mix thoroughly to combine. Season with salt and pepper.

Serve with hoisin sauce over moo shu pork skins or over lettuce.