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Name: Mu shu pork
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 Head Green cabbage; 2 Medium Carrots; 1 Pound Boneless pork chops; 2 Tablespoon Oil; 1 Small Onion; 1/2 Teaspoon Finely minced ginger; 8 Ounces Mushrooms; 1 Clove Garlic Minced; 1 Bunch Green onions Sliced; 1/4 Cup Dry sherry, white wine or apple juice; 2 Teaspoon Sesame oil; 2 Tablespoon Hoisin sauce

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INGREDIENTS

1 Head Green cabbage
2 Medium Carrots
1 Pound Boneless pork chops
2 Tablespoon Oil
1 Small Onion
1/2 Teaspoon Finely minced ginger
8 Ounces Mushrooms
1 Clove Garlic ; Minced
1 Bunch Green onions ; Sliced
1/4 Cup Dry sherry, white wine or apple juice
2 Teaspoon Sesame oil
2 Tablespoon Hoisin sauce

Servings

INSTRUCTIONS

Cut the cabbage and half and remove and discard Court. Using a very sharp knife, cut the cabbage and defend shreds. Set aside.

Peeled carrots, and shred them on the largest holes of a box grater. Set aside.

Trim any visible fat from the porkchops. Got the chops lengthwise into thin strips about 1/8 inch wide. Set aside.

Heat the oil in an extra deep 12 inch skillet over medium heat. You only onion cut in half. Cut each half into 1/4 inch thick crescent shaped slices, adding them to the skillet as you cut. Rinse, pat dry, and sliced mushrooms, removing any test stands. Add the mushrooms to the skillet as you.as you slice. At the pork strips and cook, tossing and stirring, until the mushrooms just begin to release their liquid, about two minutes.

Add the garlic, ginger, cabbage, and carrots to the skillet cook stirring occasionally, until the pork is no longer pink in the center, 5 to 6 minutes. Meanwhile, if using the scallions sliced thin, using all of the whites and enough of the tender green tops to make about a half cup. Add into the skillet.

When the pork is cooked through, combine the sherry and the cornstarch and a small container that has a lidcover, and shake into the lump dissolved. Add the mixture to the skillet, along with the soy sauce and sesame oil. Cook just until the mixture thickens, about one minute.

Just before serving, put the tortillas on a microwave-safe plate. Cover with wax paper, and microwave on high power for one and a half minutes to warm through.

To serve, spread half teaspoon hoisin sauce on each tortilla and top with half cup of the pork filling. Rollup Doritos style and serve it once.

NOTES

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Mu shu pork

1 Head Green cabbage 
2 Medium Carrots 
 1 Pound Boneless pork chops 
2 Tablespoon Oil 
1 Small Onion 
1/2 Teaspoon Finely minced ginger 
8 Ounces Mushrooms 
1 Clove Garlic Minced
1 Bunch Green onions Sliced
1/4 Cup Dry sherry, white wine or apple juice 
2 Teaspoon Sesame oil 
2 Tablespoon Hoisin sauce

Cut the cabbage and half and remove and discard Court. Using a very sharp knife, cut the cabbage and defend shreds. Set aside.

Peeled carrots, and shred them on the largest holes of a box grater. Set aside.

Trim any visible fat from the porkchops. Got the chops lengthwise into thin strips about 1/8 inch wide. Set aside.

Just before serving, put the tortillas on a microwave-safe plate. Cover with wax paper, and microwave on high power for one and a half minutes to warm through.

To serve, spread half teaspoon hoisin sauce on each tortilla and top with half cup of the pork filling. Rollup Doritos style and serve it once.

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Nutrition

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Serving Size: 1 Serving (330g)
Recipe Makes: 6 Servings

Calories: 364
Calories from Fat: 228 (63%)

Amt Per Serving		% DV

	Total Fat 25.3g	34 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 16.1g
	Polyunsanturated Fat 3.4g
Cholesterol 50.8mg		16 %
Sodium 167.7mg		6 %
Potassium 772.1mg		20 %
Total Carbohydrate 16.2g		5 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 10.9g
Protein 20.1g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 364

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