Mu Shu Pork

READ HERE HOW TO MAKE MU SHU PANCAKES

INGREDIENTS

• Pork Tenderloin
• Shitake mushrooms (fresh or dried)
  – If dried, soak in boiling water 5 minutes
• 2 TBL soy
• 1 TBL dry sherry
• 2 tsp cornstarch
• 2 eggs
• 1 TBL oil
• 6 scallions (whites and greens thinly sliced and separated)
• Bamboo shoots
  PORK MARINATE
• 2 TBL soy
• 1 TBL dry sherry
• 1 tsp honey
• 1 tsp ginger
• 1/2 tsp white pepper

STEP BY STEP

1. Mix together Pork Marinate – set aside
2. Cut Pork Tenderloin half
3. Wrap and refrigerate one half
4. Cut the other half into two or three long strips
5. Cut into thin medallions
6. Let pork marinate with mixture created in Step 1
7. Slice your shitakes very thin
8. MUSHROOM SAUCE:  Mix 2 TBL soy, 1 TBL dry sherry, 2 tsp cornstarch and 1/3 C shitake water or chicken broth
9. In hot wok (or pan) cook two eggs – soft scrambled – set aside
10. Add 1 TBL oil and then your scallion whites
11. Add your pork marinate into the pan
12. Add your pork and saute about 2-3 minutes – set aside
13. Add 1 TBL oil then your bamboo shoots and mushrooms
14. Add 2 C shredded cabbage and your scallion greens
15. Add your mushroom sauce and toss until reduced and thickened
16. Add back your pork and eggs and toss to combine
17. Serve with mu shu pancales and Hoisin sauce.