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Moo Shu Pork Recipe

Moo Shu Pork Recipe

6 servings



1 1/2 ounces dried Chinese mushrooms

2-3 tablespoons reduced-sodium tamari soy sauce

2 teaspoons each: Asian sesame oil, minced gingerroot, sugar

1 pound pork tenderloin, fat trimmed, cut into strips

2 eggs, lightly beaten

1/2 cup julienned bamboo shoots

2 sliced green onions

1/2 cup water

2 teaspoons cornstarch

Mandarin pancakes

1/2 - 3/4 cup Oriental plum sauce

12 medium green onions


Cover mushrooms with boiling water in bowl, let stand until softened, about 15 minutes, drain. Slice mushrooms, discarding tough centers.


Pour combined soy sauce, Asian sesame oil, gingerroot, and sugar over pork in bowl. Let stand 30 minutes, stirring occasionally. Scramble eggs in lightly greased wok or large skillet, breaking into small pieces with a fork, remove from wok and reserve.


Add pork mixture, mushrooms, bamboo shoots, and sliced green onions to wok, cook over medium heat until pork is browned, 3 to 4 minutes. Stir in combined water and cornstarch, heat to boiling. Boil, stirring until thickened, about 1 minute. Stir in reserved egg.


Spread 1 Mandarin Pancake with 2 to 3 teaspoons plum sauce, spoon about 1/3 cup pork mixture onto pancake. Top with a green onion and roll up. Repeat with remaining ingredients.

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