THE EVERYTHING® STIR-FRY COOKBOOK by Lauret Parkinson Rhonda

Author:Lauret Parkinson, Rhonda
Language: eng
Format: mobi
Tags: ebook, epub
Publisher: Adams Media
Published: 2008-12-18T07:00:00+00:00

Serving Mu Shu Pork In restaurants, this dish would be served with thin mandarin pancakes, green onion “brushes,” and sweet and spicy hoisin sauce. Diners use the brushes to spread hoisin sauce on the pancake, add some mu shu pork, and roll up the pancake like a tortilla. When preparing Mu Shu Pork at home, you don't need to use green onion brushes, and store-bought tortillas make a convenient substitute for the pancakes.

Serves 2 to 3

½ pound pork tenderloin

1 tablespoon light soy sauce

2 teaspoons Chinese rice wine or dry sherry

½ teaspoon Asian sesame oil

1 teaspoon cornstarch

½ cup canned bamboo shoots

2 green onions

¼ cup water

1 tablespoon hoisin sauce

2 teaspoons dark soy sauce

1 teaspoon granulated sugar

3 eggs

Salt to taste

4½ tablespoons vegetable or peanut oil, divided

½ teaspoon minced ginger

½ cup thinly sliced fresh mushrooms

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