preparing mu shu

Preparing Mu Shu

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Preparing pork Mu shu

You will need

From: eHow

4 cloves garlic -

peeled and chopped

Paper towels

1/2 tsp. Sugar

4 tsps. cornstarch

6 tbsp. peanut oil

Ginger root 1 inch (2.50 cm) - peeled and cut into

julienne

measuring spoons

Chopping Board

6 tbsp. soy sauce

1 bunch green onions - cut at an angle into 1-inch (2.50 cm) long and a little extra to garnish the plate

4 tsps. sesame oil

was

measuring Cups

Mixing bowl

1/4 cup chicken broth

skimmer

1 package of Chinese pancakes "mu shu" or small flour tortillas

1 cup hoisin sauce

1/2 pound (700 g) of roast pork loin - fat and cut into strips 2 inches (5 cm) long and 1/4 inch (0.65 cm) wide

3 1/2 tbsp. Chinese

rice wine (Shaoxing)

1 bunch bok choy - without the thickest part of the stem, cut into long thin strips

1 small handful of Chinese black mushrooms

Instructions

To prepare Mu shu

Combine 2 1/2 tbsp. soy sauce, 1 tbsp.

cornstarch, 1 tbsp. Rice wine in a large bowl. Add the pork and mix well to completely cover the meat.

Step 1

Place the bowl in the refrigerator and marinate

for 30 minutes.

Step 2

Boil two cups of water in a small saucepan.

Step 3

add the mushrooms to the pot and remove

from heat. Let them soak for 30 minutes.

Step 4

Combine soy sauce, broth, rice wine, sugar

and remaining cornstarch. Let this sauce aside.

Step 5

When the mushrooms are soft, drain and cut

into thin strips.

Step 6

Heat a wok or large skillet over medium-high

heat. When It is hot, add 4 tbsp. corn oil and heat for 30 seconds.

Step 7

Add the pork and marinade and fry quickly

until pork no longer pink. Remove from the wok with a slotted spoon.

Step 8

Clean the pan with a paper towel and place it

back on the fire. When this is hot again, add 1 tbsp. corn oil and heat for 30 seconds.

Step 9

Add eggs and fry until done, then place in a

covered dish with paper towels. Replace the wok on fire.

Step 10

When the pan or wok is hot, add the

remaining corn oil and heat for 30 seconds. Add ginger, garlic and mushrooms and fry for 10 seconds.

Step 11

Add the bok choy and fry for 1 1/2 minute.

Add the scallions, pork, salsa and eggs.

Step 12

Fry until the sauce thickens, then add the

sesame oil. Try to see what you are missing condiments; added salt or sugar as desired, and serve.

Step 13

To serve, heat a pancake lightly steamed or

microwave, then drizzle with some hoisin sauce and a few tablespoons of the mixture "Mu shu" in the center. Add a few pieces of fresh onion and scallion pancake wrapped like a burrito.

Step 14

Can replace the bok choy with cabbage strips-

try the Asian slaw of Napa or a common green.

If you can not find Chinese rice wine, use dry sherry; You can also replace the Chinese black mushrooms for dried shitake mushrooms. And if you have pancakes, simply served the dish over rice!

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