Mu Shu Pork Stir-Fry

Name: Mu Shu Pork Stir-Fry
Yield: Makes 4–6 Servings
Cuisine: China
Ingredients: Flour tortillas, 8, each 8 inches (20 cm) in diameter, warmed; Cornstarch (cornflour), 2 tablespoons, mixed with 2–3 tablespoons water; Water chestnuts, 1 can (8 oz/250 g), sliced; Fresh ginger, 2 tablespoons minced; Carrots, 3, coarsely grated; Green (spring) onions, 4, white and pale green parts, thinly sliced; Savoy cabbage, 1 small head, halved, cored, and thinly sliced crosswise; Boneless pork loin chops, 1 lb (500 g), cut into thin strips; Shiitake mushrooms, 6 oz (185 g), stems discarded and caps thinly sliced; Canola oil, 2 tablespoons; Hoisin sauce, ⅓ cup (3 fl oz/80 ml), plus more for serving; Soy sauce, 2 tablespoons

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Hoisin sauce, ⅓ cup (3 fl oz/80 ml), plus more for serving

Asia
China
Dinner
Main course

Method

Marinate the pork

Preheat the oven to 400°F(200°C). In a large bowl, stir together the ⅓ cup hoisin sauce and the soy sauce. Add the pork, stir to coat,