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Raciónes: 5

Ingredientes

Cost per serving $1.59 view details

Direcciones

  1. Combine soy sauce, sherry and hoisin sauce in a bowl. Add in the pork, toss to coat proportionately, cover, chill and marinate for 30 min.
  2. Meanwhile, soak the mushrooms in sufficient warm water to cover for 20 min.
  3. Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions.
  4. Heat a wok or possibly large skillet over medium/high heat. Add in 1 Tbsp. of the peanut oil and swirl to coat. Pour in the Large eggs, swirling and tilting the wok to create a thin film. Cook just till the Large eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cold slightly and cut into 1 inch strips.
  5. Return the wok to high heat, and swirl in the remaining 2 Tbsp. oil.
  6. Add in the garlic, and ginger, and stirfry to release the aromas, about 1 minute. Add in the pork and stir fry till lightly browned, about 2 min.
  7. Add in the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir fry another 2 min. Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring till sauce boils, about 1 minute. Add in egg strips and mix well. To serve, spread a small amount of hoisin sauce on a hot Mandarin Pancake. Spoon about 1/2 c. mu shu mix in center of pancake, wrap like a burrito, folding the ends to close, and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 195g
Recipe makes 5 servings
Calories 217  
Calories from Fat 128 59%
Total Fat 14.42g 18%
Saturated Fat 3.07g 12%
Trans Fat 0.0g  
Cholesterol 103mg 34%
Sodium 1045mg 44%
Potassium 400mg 11%
Total Carbs 8.34g 2%
Dietary Fiber 1.3g 4%
Sugars 3.8g 3%
Protein 13.05g 21%
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