Mu Shu Pork Casserole
You can never have too many main course recipes, so give Mu Shu Pork Casserole a try. This dairy free recipe serves 6. One portion of this dish contains roughly 24g of protein, 14g of fat, and a total of 371 calories. Head to the store and pick up water chestnuts, rice vinegar, savoy cabbage, and a few other things to make it today. To use up the pancake mix you could follow this main course with the Crepes with Maple-Walnut Praline and Crème Fraîche as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Autumn.
Instructions
Heat oven to 400 F. In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside. Slice the pork chops into 1/4-inch-thick strips.
Place the pork in a bowl, sprinkle with the cornstarch, and toss.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes.
Add the remaining oil to the pan and place over medium-low heat.
Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the cabbage, carrots, water chestnuts, and cilantro (if using).
Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes.
Add the pork and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.
Add the scallions to the pancake batter and pour the mixture over the casserole.
Sprinkle with the sesame seeds.
Bake until golden brown, about 20 minutes.
Serve with the additional soy sauce.