Mou Shu Pork

I found this recipe at Pampered Chef and thought it was excellent. Mou Shu is not one of the worst dishes you can order at a Chinese restaurant (it’s probably better) because it is lower in starch and sugar, AND it also isn’t completely fried like most other dishes. For those not doing carbs or have diabetes, this may or may not work for you because there is a little sugar and starch. It is mostly vegetables, but you do usually serve it on tortillas or on a bed of white rice (although you wouldn’t have to, I guess). I did include the nutrient facts at the bottom for those who need them. Anyway, I tried it and thought it was worthy of posting. It’s also pretty easy!

Mou Shu Pork
Source: Pampered Chef

3/4 pound boneless pork loin chops, cut into 1/8-inch strips
8 ounces mushrooms, sliced
1 can (8 ounces) bamboo shoots, drained and cut in half lengthwise
6 green onions with tops, sliced diagonally into 1/4-inch pieces (about 1/3 cup)
1/4 cup water
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
2 eggs, lightly beaten
1 tablespoon sesame oil
3 cups packaged cabbage slaw mix
3 garlic cloves, pressed
8 (8-inch) flour tortillas, warmed (I liked it better over white rice)
Plum sauce (optional) (I use hoisin sauce)

Cut pork into 1/8-inch-thick strips. Slice mushrooms. Cut bamboo shoots in half lengthwise and green onions diagonally into 1/4-inch pieces.

Whisk water, soy sauce, cornstarch and sugar in Small Batter Bowl until smooth.

Heat stir-fry skillet over medium heat until hot. Add eggs and cook without stirring 3 minutes. Turn over with spatula and continue cooking 30 seconds. Remove from skillet to cutting board; cut into short, thin strips using pizza cutter or knife.

Add oil to same skillet and heat over high heat until hot. Add pork; cook and stir 1-2 minutes or until pork is no longer pink. Add slaw mix, mushrooms and garlic; cook and stir 2-3 minutes or until vegetables are crisp-tender. Add bamboo shoots, green onions, cooked egg and stirred cornstarch mixture to Skillet; cook and stir 1-2 minutes until thickened, clear and bubbly.

Spoon about 2/3 cup pork mixture down center of each tortilla; roll up. Serve with plum sauce, if desired.

Yield: 4 servings

Nutrients per serving: Calories 580, Total Fat 19 g, Sodium 1620 mg, Fiber 3 g

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *