MU SHU PORK WRAPS
SERVES 4
TOTAL TIME: 25 minutes
Bags of coleslaw mix can vary slightly in size, but a few ounces more or less won’t make a difference here. To make the pork easier to slice, freeze it for 15 minutes. To eat mu shu, spread a small amount of hoisin onto a warm tortilla, top with some of the filling, and either roll up like a burrito or fold over like a taco. See the photos that follow the recipe.
|
¼ |
cup vegetable oil |
|
1 |
tablespoon cornstarch |
|
1 |
tablespoon all-purpose flour |
|
5 |
teaspoons soy sauce |
|
1 |
(1-pound) pork tenderloin, trimmed and sliced thin |
|
6 |
scallions, white parts minced, green parts cut into 1-inch lengths |
|
2 |
teaspoons grated fresh ginger |
|
1 |
(14-ounce) bag coleslaw mix |
|
8 |
ounces shiitake mushrooms, stemmed and sliced thin |
|
¼ |
cup hoisin sauce, plus extra for serving |
|
8 |
(6-inch) flour tortillas |
1. Whisk 2 tablespoons oil, cornstarch, flour, and 2 teaspoons soy sauce together in medium bowl until smooth, then stir in pork. In separate bowl, combine scallion whites, ginger, and 1 teaspoon oil.
2. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of pork, breaking up any clumps, and cook, without stirring, for 1 minute. Stir pork and continue to cook until lightly browned, about 1 minute; transfer to clean bowl. Repeat with 1 teaspoon oil and remaining pork; transfer to bowl.
3. Add remaining 1 tablespoon oil to now-empty skillet and return to high heat until just smoking. Add coleslaw mix and mushrooms and cook until vegetables are crisp-tender, about 3 minutes.
4. Clear center of skillet, add scallion mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir scallion mixture into vegetables.
5. Add cooked pork, with any accumulated juices, scallion greens, hoisin sauce, and remaining 1 tablespoon soy sauce to skillet and cook, stirring constantly, until sauce is thickened, about 30 seconds.
6. Meanwhile, stack tortillas on plate, cover, and microwave until soft and hot, about 2 minutes. Serve pork filling with warm tortillas and extra hoisin sauce.