2/19 New Recipe

Moo Shu Pork
Everyday Food Jan/Feb 2008 p. 64

1 tsp plus 1 tbsp vegetable oil, such as safflower
4 large eggs, lightly beaten
1 pork tenderloin (about 1 lb), halved lengthwise and thinly sliced crosswise
2 tbsp cornstarch
coarse salt and ground pepper
1 lb shiitake mushrooms (stems removed), caps thinly sliced
2 tbsp minced peeled fresh ginger
1/2 head nappa cabbage, shredded
5 scallions, thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar
flour tortillas and hoisin sauce, for serving

1. In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add eggs; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up, and slice crosswise into 1/4-inch-wide strips; set aside. Wipe skillet clean; reserve.
2. Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork will cook more later); transfer to a plate (reserve skillet).
3. Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage has wilted and pork is opaque throughout, 2 to 3 minutes.
4. Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with moo shu filling, and roll up.

4 servings
prep time 45 minutes, total time 45 minutes

This was another yummy meal I found in the same Everyday Food magazine. I have been really impressed with this issue. There are still several recipes that I want to try. I hope to do more cooking than last week so I may have more recipes to share.