Easy Moo Shu

May 16, 2007 at 3:48 pm · Filed under Chinese, Pork

View my experience with this recipe.

Ingredients:

  • 8 7-inch flour tortillas
  • 3 tablespoons cold water
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon minced garlic
  • 3/4 pound pork tenderloin or pork loin
  • 1 tablespoon oil
  • 3 cups packaged shredded cabbage with carrot (coleslaw mix)
  • 1/3 cup hoisin sauce

Directions:

Wrap tortillas in foil. Warm in a 350 degree oven for 10 minutes. Meanwhile, for the sauce, in a small mixing bowl stir together water, soy sauce, cornstarch, sesame oil, sugar and garlic. Set aside.

Trim fat from pork and cut into thin bit-sized stripes. Heat cooking oil in a wok or large skillet on medium-high heat. Add the pork stripes and stir-fry for 2 to 3 minutes or until no longer pink.

Push meat the end edge of the skillet. Stir the sauce and add it to the center of the wok. Cook and stir until thickened and bubbly. Continue to cook for 2 more minutes. Add shredded cabbage with carrots. Stir to coat with sauce and heat through.

Spread one side of each warm tortilla with hoisin sauce. Spoon about 1/2 cup of the pork mixture onto the center of each tortilla. Fold bottom edge over the filling and then fold sides to the center, overlapping the edges. Secure with toothpicks.

Makes 4 servings.

Nutrition:

Calories 435 g, Total fat 14 g, Saturated fat 3g, Cholesterol 60 mg, Sodium 2266 mg, Carbs 49 g, Fiber 1 g, Protein 27 g

Substitutions:

I have made this recipe many times with a lot of variations. I usually use chicken breast instead of pork since that is what I usually have on hand. I have used the shredded coleslaw mix and also have shredded a head of cabbage and a couple of carrots. I have made it with and without the sesame oil (sometimes I add sesame seeds to the chicken too). None of these changes seem to dramatically change the outcome of the dish. I don’t think there is enough sauce in the recipe so generally use 5 tablespoons of water (chicken broth makes a great substitution too), 3 tablespoons of soy sauce, and about a teaspoon of garlic. I also use whatever tortillas I have on hand and they all work fine. You may have to add more or less filling depending on the size though. I warm the tortillas in a separate skillet also instead of heating the oven.

Recipe courtesy of Big Book of 30-Minute Dinners

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