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Thursday, June 26, 2014

Moo Shu Pork

1 T grated fresh ginger
1 T fresh garlic, minced
1 1/2 lb pork, sliced into thin strips
1 head cabbage, sliced thinly
8 oz shiitake mushrooms (or any other kind of mushrooms)
1 red pepper, julienned
3 carrots, thinly sliced
2 stalks celery, thinly sliced
1/2 cup cooking oil (I use grapeseed)
1-2 T sesame oil
8 oz hoisin sauce
soy sauce to taste

Most recipes call for egg; I don't use it.  You can use any type of vegetables that you like.  I like to add julienned snow peas, when they are available. 

Heat oil in wok.  Toss sliced pork with hoisin sauce, garlic and ginger and add to hot oil.  When pork is cooked about halfway, throw in vegetables and cook briefly.  You want the veggies to start to wilt but remain slightly crunchy. Add a dash or two of soy sauce if desired. 

Traditionally served with rice flour "pancakes" but I don't bother with those. 


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