Mu Shu

This recipe is courtesy of my sister Ruth. I am not sure where she got it. Regardless, it is fantastic! I didn't have pork, so I subbed chicken. I also skipped the bamboo shoots and bean sprouts hoping that my boys would like it. Sadly, they wouldn't even try it. Well, Andy tried it. He didn't like it. Big surprise there.

I loved it! It was a little salty for my taste, so I'll cut down on the soy sauce or use low-sodium soy sauce next time. Ruth also has a recipe for the little pancakes that go with Mu Shu. I know they are a little time intensive, so I didn't make them this time. I wanted to make sure I had a good Mu Shu recipe first. Now that I know this recipe is a keeper I will try the pancakes next time. I used regular flour tortillas for Mexican food.

Here's the recipe:

Mu Shu Pork

Marinade:
8 oz. pork loin, trimmed and cut into thin match-stick strips
1 T. rice vinegar
2 T. soy sauce
1 t. sesame oil
1 t. cornstarch
1 T. minced garlic
1 T. minced fresh ginger
1 1/2 t. brown sugar
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1/4 c. vegetable oil
3 large eggs, beaten
2 c. thinly sliced cabbage
1/2 c. finely chopped green onions
1 c. fresh bean sprouts
1/2 c. bamboo shoots
1 t. minced garlic
2 T. soy sauce
1 t. sugar

Hoisin Sauce
Mandarin Pancakes (recipe follows)

In a bowl toss the pork with marinade ingredients. Cover and marinate refrigerated for 2-4 hours. (**Now's a good time to make the pancakes!!**)

In large wok or sautee pan heat 2 T. oilover medium-high heat. Add the eggs and quickly scramble. Remove eggs and set aside.

Heat remaining 2 T. oil in the wok and add drained pork. Stir fry until browned and cooked through, about 3 min. Remove and set aside. Add remaining ingredients (except hoisin sauce and pancakes) to the wok and stir fry until wilted and well-combined, about 2 min. Return pork to the pan and stir to mix well and heat through. Add the eggs and mix well. Remove from heat and serve.