Mu Shu-Style Pork
Rather than cooking the eggs in a skillet and then cutting them into noodles, this recipe uses the eggs to thicken the pan juices. Some of the eggs will scramble during the process, which will add texture to the filling similar to that found in egg drop soup.
Serves 8
Ingredients:
- 2 plums
- 1 clove of garlic, peeled and minced
- 2 tablespoons fresh ginger, grated
- ¼ cup soy sauce
- 2 tablespoons dry sherry or beer
- 2 teaspoons toasted sesame oil
- ⅛ teaspoon five-spice powder
- 1 tablespoon rice vinegar
- 3 tablespoons sugar
- 3 pounds boneless pork shoulder or sirloin
- 5 large eggs, beaten
- 2 cups bean sprouts
- 2 cups coleslaw mix
- 16 (6-inch) flour tortillas
- Hoisin sauce
- 16 scallions, cleaned
- Pit the plums and finely chop them; add to the slow cooker along with the garlic, ginger, soy sauce, sherry or beer, sesame oil, five-spice powder, vinegar, and sugar. Stir to mix. Cover and cook on low while you prepare the pork.
- Trim the pork of any fat and cut it (against the grain) into several pieces. Add to the slow cooker, turning it to coat all sides of the meat with the sauce. Cover and cook on low for 8 hours or until the pork is fork-tender.
- Remove the pork to a cutting board and use two forks to pull it apart. Cover and keep warm. Skim any fat from the sauce in the slow cooker. Whisk the beaten eggs into the sauce, and then stir in the bean sprouts and coleslaw mix. Cover and cook on low for 15 minutes or until the bean sprouts are heated through yet still crisp. Stir the pork into the sauce and vegetable mixture in the slow cooker.
- If you need to soften the tortillas, you can put them in several stacks on a baking sheet, sprinkle a few drops of water between the stacks, cover them with foil, and bake at 350°F for 10 minutes.
- Allow two filled tortillas per serving. To fill, spread a thin layer of hoisin sauce or a mixture of soy sauce and hoisin sauce over the inside of a tortilla. Top that with about ⅓ cup of the pork mixture. Either place a single scallion over the pork mixture or, if you prefer, first chop the scallions and sprinkle a layer of chopped scallions over the pork. Wrap and enjoy!