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Ingredientes
- Â Â Here's the traditional use for the intriguing wood ear mushroom. The tough
- Â Â center portion is the "stem." cut it out and throw away it.
- 1 lb thin-cut boneless pork chops, trimmed of fat
- 3 Tbsp. cornstarch
- 1/2 c. orange juice
- 2 Tbsp. soy sauce
- 1 Tbsp. Hoisin sauce
- 3 Tbsp. peanut or possibly vegetable oil
- 2 x Large eggs, slightly beaten
- 3 c. shredded Napa cabbage or possibly green cabbage
- 4 x green onions, sliced
- 1 c. Wood Ear mushrooms, stems removed, thinly sliced (see note)
- 4 x to 6 (10 inch) flour tortillas, warmed
- Â Â Bottled plum sauce
Direcciones
- Lb. the pork slices between sheets of waxed paper with a meat mallet to a 1/4 inch thickness. Cut the pork into 1/4 inch-wide bite-size strips. Combine the pork and 2 Tbsp. cornstarch in a shallow bowl and mix well. Stir together the orange juice, 1 Tbsp. cornstarch, soy sauce and hoisin sauce.
- Heat a wok or possibly large skillet over high heat. Add in 1 Tbsp. of the oil.
- Whisk the Large eggs into the wok and scramble for 1 to 2 min till cooked. Remove to a cutting board and quickly chop finely.
- Add in 1 more Tbsp. of the oil to the wok. Stir-fry the pork for 3 min or possibly till no longer pink. Remove from the wok. Add in another Tbsp. of oil.
- Stir-fry the cabbage and green onions for 2 to 3 min or possibly till cabbage is wilted.
- Stir the orange juice mix. Push the cabbage mix to one side of the wok. Pour the sauce into the center of the wok and cook till mix thickens and bubbles, stirring constantly. Add in the pork, minced Large eggs and wood ear mushrooms and stir to coat with the sauce. Cook, covered, for 2 min more or possibly till mix is heated through.
- For each serving, place one flour tortilla on a serving plate. Spoon one-fourth (for 4 servings) or possibly one-sixth (for 6 servings) of the pork mix into the center of a flour tortilla. Drizzle some plum sauce over the filling.
- Roll to enclose the filling. Place seam side down on the plates. Spoon more plum sauce on top. Serve immediately.
- Makes 4 to 6 servings.
- Note: Wood Ear mushrooms (also called cloud ears) resemble a miniature elephant's ear and are supposed to be dry, brown and rubbery. They have been used for centuries by Asian herbalists. If stored properly, dry Wood Ears will last for up to one year. Reconstitute them to add in some "chew" to stir-frys, pilafs, pasta, soups and bean dishes. Wood Ear mushrooms give the classic taste and flavor to Cantonese Mu Shu pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 58 | 36% |
| Total Fat 6.45g | 8% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 644mg | 27% |
| Potassium 289mg | 8% |
| Total Carbs 20.26g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.45g | 6% |
| Protein 7.11g | 11% |
