After a good amount of work (it takes more than the 45 minute prep time the book says) and a pretty hefty cleanup, we had delicious homemade Chinese! Here is the recipe, and (almost) step by step photos.
Moo Shu Pork from Everyday Food: Fresh Flavor Fast
(Clarkson Potter: New York, 2010)
4 teaspoons vegetable oil
4 large eggs, lightly beaten
1 pork tenderloin (about 1lb, trimmed of excess fat, halved lengthwise & thinly sliced crosswise)
2 tablespoons cornstarch
1 pound shiitake mushrooms, stems removed, caps thinly sliced (we made it without mushrooms)
2 tablespoons minced peeled fresh ginger
1/2 head napa cabbage (1/2 pound), shredded
5 scallions, trimmed & thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar (unseasoned)
8 flour tortillas (6" size)
1. In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until just set, 1-2 minutes. Transfer to a cutting board. When cool enough to handle, roll into a log, and slice crosswise into 1/4" wide strips.
Boyfriend checking out the huuuge thing of ginger.
Shredded cabbage & chopped scallions.
3. Add mushrooms and ginger to skillet; season with salt and pepper. Cook until mushrooms are lightly browned, 3-5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage is wilted and pork is cooked through, 2-3 minutes.
Spreading the hoisin sauce.
Ready to eat!
All in all, a successful first cooking adventure!
Have you ever tried making homemade moo shu pork?
Let me know if you try this recipe!