Monday, March 21, 2011

Mu Shu Pork

I confess, I've been very bad at keeping the posts flowing.  Mostly because I'm slightly forgetful and will make a meal - like Corned Salmon for St. Patrick's Day - and then forget to take a picture of it for the site.  BLAH to me!

Our kids have recently shown a desire for Chinese food.  I hesitate to make it since the recipes I find will often produce results which are greasy, slimy or generally gelatinous - or all of these traits!  Reading Cook's Country magazine - thanks, Mom for the subscription - which is the magazine produced by the geeks of America's Test Kitchen ( who subscribe to the cooking philosophy of "I can make that just as flavorful with half the fat and ingredients you can pronounce!"  In other words, right up my alley.

I substituted ground turkey for the pork and we loved it, so don't see why you can't do the same.
Picture from Cook's Country magazine
1 lb. pork tenderloin (cut into 1/2 inch strips)
1 Tbsp. Asian chili-garlic sauce
2 Tbsp. vegetable oil
8 oz. shitake mushrooms (we used reconstituted dried mushrooms)
1 Tbsp. grated fresh ginger
14 oz. coleslaw mix (cabbage and carrot strips)
1 cup hoisin sauce
2 Tbsp. dry sherry
3 scallions
8 flour tortillas, warmed

1)  Toss pork with chili garlic sauce.  Heat 1 Tbsp. vegetable oil over medium-high heat until just smoking.
Add pork - watch out for the oil splatter - and cook about 3-5 minutes or till pork is no longer pink.  Alternately: saute ground turkey until cooked and add in chili-garlic sauce; stir well

2) After removing meat from pan, add mushrooms and remaining oil.  Cook until mushrooms lightly browned - 5-7 minutes.  Still in ginger until well mixed add coleslaw mix.  Cook until cabbage is wilted (about 3 minutes)

3) Stir in pork, 1/2 cup Hoisin sauce and sherry, cooking about 1 minute.  Put into serving bowl, top with scallions and serve with warm tortillas.

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