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Moo Shu Pork
- 6 ounces lean boneless pork loin chops, cut into 1/4-inch-thick strips,
well trimmed
- 1/2 small onion, thinly sliced
- 2 tablespoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 2 cups thinly sliced bok choy
- 1/2 red bell pepper, sliced
- 5 large mushrooms, cut into matchstick-size strips
- 2 cups bean sprouts
- 1 tablespoon hoisin sauce*
- 1 tablespoon low-sodium soy sauce
- 4 8" frozen Chinese crepes, thawed (can substitute Flour Tortillas
*Hoisin sauce is available at Southeast Asian markets and specialty foods stores.
- Preheat oven to 325°F.
- Heat wok or heavy large skillet over high heat until very hot.
- Add first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes.
- Mix in bok choy, red bell pepper and mushrooms and stir-fry until red bell pepper is just crisp-tender, about 5 minutes.
- Add bean sprouts, hoisin and soy sauce and stir-fry until bean sprouts are crisp-tender, about 5 minutes.
- Meanwhile, wrap tortillas or crepes in foil.
- Place in oven to warm, about 8 minutes.
- Divide pork mixture among tortillas and roll up to enclose pork mixture.
- Serve immediately.
Serves 2.
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