Sorry about the poor quality photos...my good camera died halfway through this recipe.
So half the reason I wanted to make this recipe was because the name is so fun! Moo Shu pork, so fun to say! I've heard the name before, but have never tried it. I'm glad I did, because its not only fun to say, but also quite delicious! Sorry it doesn't really look very appetizing in this pic...use your imagination. :) I promise though this one was tasty and really easy. It is kind of weird to put it on a tortilla, but really you must try it the authentic way, because there is a reason they do it! Logan had the leftovers over rice, which he said was good also, so you do have options if the tortilla is too weird with an Asian dish for you. This might also be really good as a lettuce wrap, but really try the tortillas first, its crazy but AWESOME.
Moo Shu Pork
4 tsp veg oil
4 large eggs, lightly beaten
1 pork tenderloin (1lb) halved lengthwise and thinly sliced
2 T cornstarch
1 lb shitake mushrooms (or whatever shroom you want) thinly sliced
2 T minced peeled fresh ginger
1/2 head napa cabbage, shredded
5 scallions, trimmed and thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar
8 flour tortillas
In a large skillet, heat 1 tsp oil over med. Add eggs; cook without stirring until just set, 1-2 min. Transfer to a cutting board. When cool enough to handle, roll into a log and slice crosswise into 1/4 in strips.
Place pork in a med bowl and sprinkle with cornstarch. Season with S&P and toss to coat. Wipe skillet clean and heat remaining oil over med high. Add pork and cook until browned 4-5 min; it will finish cooking later, transfer to plate
Add mushrooms and ginger to skillet; season with S&P. Cook until shrroms are lightly browned 3-5 min. Add cabbage, scallions, soy sauce, vinegar, egg strips and pork; cook tossing occasionally until cabbage is wilted and pork is cooked through, 2-3 min.
Logan Rating: ***