Moo Shu Pork

This Food & Wine Recipe was awwwwwesome. I served it with flour mexican tortillas and rice.

Ingredients

PEANUT BUTTER-HOISIN SAUCE

• 1  cup unsalted roasted peanuts (about 5 ounces)

• 1/3 cup fermented black beans (about 2 ounces), soaked in water 5 minutes and drained

• 1/3 cup white vinegar

• 1/4 cup brown rice syrup

• 1/4 cup molasses

• 1/4 cup water

• 2 tablespoons light brown sugar

• 2 tablespoons light soy sauce

• 1 tablespoon toasted sesame oil

• 1 tablespoon dry hot mustard

• 2 medium garlic cloves

• 1/4 teaspoon black pepper

MOO SHU PORK


1 pound pork tenderloin


2 large eggs

1 teaspoon kosher salt, divided

6 tablespoons vegetable oil, divided

1 cup warm water1 cup chicken broth

1 1/2 tablespoons Shaoxing wine or dry sherry

2 teaspoons light soy sauce

1 teaspoon Chinese black vinegar

1/2 teaspoon ground white pepper, divided

1 tablespoon cornstarch

1 tablespoon water

8 ounces fresh shiitake mushrooms, stemmed and sliced (or baby bella or dried shiitake if you can’t find fresh)

1 1/2 cups matchstick-cut jicama

1 cup diagonally sliced Chinese celery

16 store-bought moo shu pancakes or flour tortillas, warmed

Serve w/ siracha, white rice, etc.

How to Make It

Prep the ingredients: Wash celery and slice diagonally (1 cup).

Wash mushrooms and thinly slice (8 oz).

Peel jicama and cut into thin matchsticks (1.5 cups). Set these aside.

Pork: Cut pork tenderloin crosswise into 1/2-inch-thick slices. Place pork slices in a single layer on a work surface. Place saran wrap over pork and using a rolling pin, pound pork portions to 1/8-inch thickness, rotating slices 90 degrees after every pound of cleaver. Cut pounded pork slices crosswise into 1/8-inch-thick matchsticks; set aside.

Stir together 1 cup broth, 1.5 Tbsp wine, 2 tsp light soy sauce, 1 tsp black vinegar, and 1/4 teaspoon white pepper in a small bowl; set aside.

Stir together cornstarch and 1 tablespoon water in a separate bowl until combined; set aside.Lightly beat 2 eggs in a small bowl until smooth. Stir in 1/2 teaspoon salt.

In a small separate skillet - Heat 1 tablespoon oil in a small nonstick skillet over medium; add eggs, and swirl to coat bottom of skillet. Cover and cook until eggs are set, 1 to 2 minutes. Remove from heat; let cool 1 minute. Remove eggs from skillet. Cut into 1/4-inch-thick matchsticks, and set aside.

Optional make peanut-hoisin sauce (or just use store-bought hoisin).

The Action

Heat 3 tablespoons oil in a large skillet or wok over high; add shiitake mushrooms. Cook, stirring often, until browned, about 3 minutes. Using a slotted spoon, transfer mushrooms to a bowl.

Add remaining 2 tablespoons oil to skillet. Working in 2 batches, add sliced pork; cook, stirring occasionally, until pork turns white and is barely cooked through, about 1 minute.

Return shiitake mushrooms to skillet; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon white pepper.

Stir in jicama, soaked wood ear mushrooms, and egg matchsticks. Pour in broth mixture; bring to a boil. Cook, stirring occasionally, until slightly reduced, about 1 minute.

Add cornstarch mixture; stir to combine. Cook, stirring constantly, until liquid has thickened slightly, about 1 minute. Stir in celery and cook for a few minutes more.

Serve immediately with warm moo shu pancakes and peanut butter–hoisin sauce