Moo Shu Pork
By
Kathy D
@LifeIsGoodkd
1
This is an easy and delicious take on a classic Chinese food meal. This recipe uses cooked (leftover) pork. You may substitue cooked chicken or beef for the pork. Based on a recipe from Cook's Illustrated.
Ingredients
- 1/3 c
- chicken broth, low-sodium
- 6 Tbsp
- hoisin sauce, divided
- 2 Tbsp
- soy sauce, low-sodium
- 2 tsp
- cornstarch
- 2 Tbsp
- vegetable oil, divided
- 8 oz
- shiitake mushrooms, thinly sliced
- 8
- flour tortillas, 6 inch size
- 4 clove
- garlic, minced
- 1 Tbsp
- ginger, grated
- 10 oz
- pork, cooked, sliced into thin strips
- 8 oz
- pre-shredded cabbage (4 cups)
- 5
- scallions, sliced thinly
Step-By-Step
1Mix the chicken broth, 2 T of the hoisin sauce, all of the soy sauce and cornstarch together. Set aside.
2Heat 1 T. of the oil in a large, non-stick skillet over high heat. Add the mushrooms and cook until lightly browned, about 4 minutes.
3Push the mushrooms to the edges of the pan and add the remaining 1 T. oil, garlic and ginger to the center. Cook, mashing the garlic mixture with the back of a spoon, for about 30 seconds.
4Stack the tortillas on a plate and cover with paper towel. Heat in the microwave for about 30 seconds to 2 minutes. You just want to get them soft and hot.
5Stir in the cooked pork, cabbage and scallions and cook for about 1 minute.
6Whisk the reserved sauce to recombine and add it to the pan. Bring it to a simmer and cook until the sauce thickens, about 1-2 minutes.
7Serve with warm torillas and remaining hoisin sauce. Enjoy!
