CHINESE Moo Shu Pork (1-CLICK RECIPE)

INSTRUCTIONS

• 1. Soak the pork strips with the marinade ingredients, adding the cornstarch last. Set the pork aside for at least 30 minutes.
• 2. Combine all the ingredients for the sauce in a bowl and mix, For best results, whisk the cornstarch into the bowl last.
• 3. Squeeze the excess water from the soaked mushrooms, removing the stems and cutting them into thin strips.
• 4. Next rinse the canned bamboo shoots underwater and set aside, cut the fresh ginger into thin slices and chop the spring onions into 1 inch pieces.
• 5. In a small separate bowl, lightly beat the eggs with salt.
• 6. Next, heat up a large wok pan over a medium-high near. Add 2 Tbsp of oil and cover the surface area of the wok. Once the oil is hot, scramble the eggs until they are firm and remove from the wok before cleaning out the wok to use again.In a small separate bowl, lightly beat the eggs with salt.
• 7. With the now clean wok, add another 2 tbsp of cooking oil and heat up. Once the oil is hot, add the sliced ginger and stir fry for roughly 30 seconds. Follow by adding the marinated pork strips and stir fry these until they are nearly cooked through then remove everything from the wok.
• 8. Follow by adding another 2 tbsp of oil to the wok and once hot, add the sliced mushrooms and stir fry for roughly 1 minute. Then, add the stir fry sauce to the middle of the wok and stir quickly to thicken the sauce. Next, add the pork and scrambled eggs back into the wok along with the chopped spring onions. Mix everything together, remove the wok from the heat and stir in the sesame oil.
• 9. To serve the Moo Shu Pork with peking pancakes, place a pancake on a plate and brush or drizzle it with hoisin sauce. Add the stir fry mixture and roll up.

NUTRITIONAL INFO