Make Your Own Take Out: Rach's Mu Shu Pork, Chicken or Tofu
"Rach shows you how to make her favorite takeout at home—mu shu—with pork, chicken or tofu...."
INGREDIENTS
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2 teaspoons per pound cornstarch
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2 tablespoons oyster sauce
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½ cup hoisin
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¼ cup rice wine vinegar
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2 tablespoons soy sauce, shoyu, liquid amino, light soy or whatever soy sauce product you like
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1 tablespoon toasted sesame oil
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2 teaspoons black pepper or ground Sichuan peppercorn
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1 pound pork tenderloin or pork loin, butterflied in half, then pounded ⅛-inch-thick then thinly sliced OR
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1 pound boneless, skinless chicken cutlets, very thinly sliced OR
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1 pound firm tofu, cut into ¼-inch-thick slabs, then bite-sized 1 ½-inch-long batons
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4 tablespoons high-temperature cooking oil or nonstick aerosol cooking spray
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¾ pound stemmed shiitakes, thinly sliced
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2 eggs
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Salt
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1 pound cabbage, cored and very thinly sliced or shredded on mandolin or box grater, or buy a sack of pre-shredded slaw mix
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1 carrot, shredded or thin matchsticks
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2 leeks, 6 scallions or a handful of ramps, thinly slice whites and separate, slice greens on 1-inch bias
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1 ½ inch ginger, peeled and cut into matchsticks or grated (optional)
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6 cloves garlic, finely chopped or grated
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1 fresno chile, finely chopped (optional)
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Soy sauce
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Black pepper
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Toasted sesame oil
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Flour tortillas
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Plum sauce
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