Mu Shu with Pork or Tofu
OK. This was absolutely amazing. Tasted just like the take out version (that's a plus), but homemade. Of course, I think the standout ingredient was Holly's homemade Asian Plum Sauce. To die for.
Pork
1 lb. Pork tenderloin, sliced very thin
1/2 c. shaoxing wine
1 tbsp hoisin sauce
1 tsp salt
1/2 tsp pepper
2 tsp corn starch
Tofu
1 block firm tofu, sliced
Hoisin sauce
Braggs Amino acids
Plum sauce (a bit, poured on)
Vegetables
~ 1 quart cabbage and carrot, thinly shredded
5 scallions: white parts julienned, green parts sliced
2 cups shitiake mushrooms, sliced thin
1 tbsp ginger, julienned
3 eggs
Sauce:
1/2 cup vegetable stock
2 tsp rice wine vinegar
1 tsp sesame oil
2 tbsp hoisin sauce (or plum sauce)
2 tsp cornstarch
Pancakes
Tortillaland tortillas or savory palacsinta
Plum sauce
Pork: Marinate the pork in shaoxing wine, hoisin, salt, pepper, and corn starch. Cook in pan with 1 tbsp oil until done. Reserve.
Tofu: Rub hoisin and Bragg's sauce on the tofu. Bake at 375 for 30 minutes. Julienne. Toss with a bit of hoisin sauce and chopped scallions when done. Reserve.
Vegetables: Saute ginger and white parts of the scallion in 2 tbsp oil. Add mushrooms and cook until soft. Add sliced cabbage and carrot. You may need to steam the veggies by adding water a 1/4 at a time to soften the vegetables. Then add the Sauce to the vegetables and cook until corn starch thickens.
Place a portion of the veggies in a bowl. Add the tofu mix. Add a bit of plum sauce and mix. Top with chopped scallions.
Place the pork in the remainder of the veggies. Add a bit of plum sauce. Mix. Top with chopped scallions.
Spread plum sauce on the pancake, place filling inside, and roll up. Enjoy!
Pork
1 lb. Pork tenderloin, sliced very thin
1/2 c. shaoxing wine
1 tbsp hoisin sauce
1 tsp salt
1/2 tsp pepper
2 tsp corn starch
Tofu
1 block firm tofu, sliced
Hoisin sauce
Braggs Amino acids
Plum sauce (a bit, poured on)
Vegetables
~ 1 quart cabbage and carrot, thinly shredded
5 scallions: white parts julienned, green parts sliced
2 cups shitiake mushrooms, sliced thin
1 tbsp ginger, julienned
3 eggs
Sauce:
1/2 cup vegetable stock
2 tsp rice wine vinegar
1 tsp sesame oil
2 tbsp hoisin sauce (or plum sauce)
2 tsp cornstarch
Pancakes
Tortillaland tortillas or savory palacsinta
Plum sauce
Pork: Marinate the pork in shaoxing wine, hoisin, salt, pepper, and corn starch. Cook in pan with 1 tbsp oil until done. Reserve.
Tofu: Rub hoisin and Bragg's sauce on the tofu. Bake at 375 for 30 minutes. Julienne. Toss with a bit of hoisin sauce and chopped scallions when done. Reserve.
Vegetables: Saute ginger and white parts of the scallion in 2 tbsp oil. Add mushrooms and cook until soft. Add sliced cabbage and carrot. You may need to steam the veggies by adding water a 1/4 at a time to soften the vegetables. Then add the Sauce to the vegetables and cook until corn starch thickens.
Place a portion of the veggies in a bowl. Add the tofu mix. Add a bit of plum sauce and mix. Top with chopped scallions.
Place the pork in the remainder of the veggies. Add a bit of plum sauce. Mix. Top with chopped scallions.
Spread plum sauce on the pancake, place filling inside, and roll up. Enjoy!
