Recipe: Moo Shu Pork

Moo Shu Pork
rec.food.recipes/Julia Shagra
4 Servings

Here is a good recipe I have used from the Pillsbury Easy Chinese Cooking booklet, Jan. 1996.
Ready in 1 hour

1/2 lb. boneless pork loin, cut into 1x1/8x1/8-inch strips
1 tbsp. dry sherry
1 tsp. sugar
1 tsp. soy sauce
1/3 cup water
1 tbsp. cornstarch
1/2 tsp. chicken-flavor instant bouillon
1 tbsp. margarine or butter
3 eggs, beaten
1 cup thinly sliced Chinese (Napa) cabbage
1/2 cup fresh bean sprouts
1/2 cup chopped fresh mushrooms
2 green onions, halved lengthwise and cut into 1-inch pieces
8 tsp. hoisin sauce
8 (7-inch) flour tortillas

In medium bowl combine pork strips, sherry, sugar, and soy sauce; mix well. Refrigerate for at least 1/2 hour or up to 6 hours. In small bowl, combine water, cornstarch, and bouillon; blend well. Set aside. Melt margarine in large skillet or wok over medium-high heat. Add eggs; cook 2 to 3 minutes or until firm, turning once. Remove eggs from skillet; cut into thin strips. Add pork mixture to skillet; cook and stir 2 to 3 minutes or until no longer pink. Add cabbage, bean sprouts, and mushrooms; cook and stir one minute or until crisp - tender. Add cornstarch mixture to skillet; cook and stir til thickened and bubbly. Add eggs and onions to skillet; stir gently to combine. Remove from heat.

Spread 1 tsp. hoisin sauce on each tortilla. Top each with about 1/2 cup pork mixture; roll up. Serve immediately.

Mandarin pancakes, traditionally used in Mu Shu Pork, can be substituted for the tortillas used in this recipe. They are often available in frozen form in Asian markets. These pancakes are sometimes called "doilies" because they are so delicate.