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Mu Shu Pork

Mu Shu Pork
Need a gluten free and dairy free main course? Mu Shu Pork could be an amazing recipe to try. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 7g of fat, and a total of 211 calories. A mixture of cornstarch, shiitake mushrooms, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the white sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

1
Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a nonreactive bowl, and stir until smooth. Stir the pork strips into the marinade until thoroughly coated, and refrigerate for 1 hour.
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Corn StarchCorn Starch
Sesame OilSesame Oil
White WineWhite Wine
Soy SauceSoy Sauce
MarinadeMarinade
PorkPork
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2
Pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes.
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Shiitake MushroomsShiitake Mushrooms
WaterWater
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3
Drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms.
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MushroomsMushrooms
4
Combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside.
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Green OnionsGreen Onions
MushroomsMushrooms
GarlicGarlic
GingerGinger
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5
Remove the leaves from the Napa cabbage, and tear the green leafy portions from the central stalks of the leaves. Slice the stalks the long way into thin slices, then cut them into 1-inch pieces. Finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
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Napa CabbageNapa Cabbage
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6
In a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper. Set the mixture aside.
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Ground Black PepperGround Black Pepper
Corn StarchCorn Starch
White WineWhite Wine
Soy SauceSoy Sauce
SugarSugar
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7
Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated pork until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes.
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Vegetable OilVegetable Oil
Sesame OilSesame Oil
PorkPork
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WokWok
8
Remove the pork to a bowl.
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PorkPork
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BowlBowl
9
Pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves.
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Vegetable OilVegetable Oil
Napa CabbageNapa Cabbage
MushroomsMushrooms
CabbageCabbage
EggEgg
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10
Pour in 2 tablespoons of white wine, cook and stir the mixture until hot, about 1 more minute, then mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
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Cooked PorkCooked Pork
Corn StarchCorn Starch
White WineWhite Wine
11
Mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.
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Hoisin SauceHoisin Sauce
Sesame OilSesame Oil
Soy SauceSoy Sauce
SpreadSpread
PorkPork
RollRoll
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Equipment

DifficultyExpert
Ready In1 h, 55 m.
Servings8
Health Score19
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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