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Chinese Pork & Mushroom Wraps

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If you’ve never eaten the Chinese-American restaurant classic mu shu pork, think of it as an Asian take on a soft burrito.

  • 6 cups thinly sliced green cabbage (about 3/4 lb.)
  • 3/4 tsp. kosher salt; more to taste
  • 2 Tbs. hoisin sauce (I prefer Koon Chun or Lee Kum Kee brands), plus 1/2 cup for serving
  • 1 Tbs. soy sauce
  • 2 tsp. Asian sesame oil
  • 1 tsp. rice vinegar
  • 3 Tbs. canola or peanut oil
  • 2 cups match-stick-cut leftover Roasted Pork Loin with Maple-Mustard Crust, (about 1/2 lb.)
  • 1 bunch scallions, trimmed, whites and light-green parts thinly sliced and green parts cut into 2-inch pieces (keep separate)
  • 1/2 lb. shiitake mushrooms, stemmed and thinly sliced (about 4 cups)
  • 2 large eggs, beaten
  • 2 tsp. minced fresh ginger
  • 2 tsp. minced garlic
  • 6 to 8 medium flour tortillas (about 8 inch diameter), warmed

Put the cabbage in a colander over the sink and toss with 1/2 tsp. of the salt. Let sit for 10 minutes. Transfer to a baking sheet lined with paper towels and pat dry.

In a small bowl, mix the 2 Tbs. hoisin sauce with the soy sauce, sesame oil, and vinegar. Set aside.

In a 12-inch heavy-duty nonstick skillet, heat 1 Tbs. of the oil over medium-high heat until shimmering. Add the pork, sprinkle lightly with salt and cook, stirring, until it starts to brown around the edges, about 3 minutes. Transfer to a large plate.

Add 1 Tbs. of the remaining oil to the pan and once it’s shimmering, add the scallion whites and the mushrooms, sprinkle with the remaining 1/4 tsp. salt, and cook, stirring occasionally, until they brown and soften, 2 to 3 minutes. Push the mushroom mixture to one side of the pan and add the eggs. Cook, scrambling and breaking up with a wooden spoon or spatula into small pieces, until just set, about 1 minute. Transfer the contents of the skillet to the plate with the pork.

Add the remaining 1 Tbs. oil, and once it’s hot, add the scallion greens, cabbage, ginger, and garlic. Cook, stirring occasionally, until softened, about 2 minutes. Add the reserved hoisin mixture and the pork mixture to the cabbage and stir to distribute the hoisin. Cook, stirring occasionally, for 1 minute to meld the flavors. Serve family style: Tell diners to spread about 1 Tbs. of the hoisin down the center of a tortilla, arrange a generous amount of the pork mixture over the hoisin, and wrap in the tortilla, burrito-style.

Serving Suggestions

Serve these bundles with steamed rice.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 330; Fat (g): fat g 14; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 14; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 36; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 730; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 4;

Photo: Scott Phillips

Just absolutely delicious! I could eat that once a week.

I made this exactly as the recipe suggests. (Well, I grated, rather than minced, the garlic and ginger.) What a wonderful way to use leftover pork loin! This will become a leftover staple in our household.

Very tasty. I halved the recipe and substituted chicken breast for the pork, I just cut it into matchsticks. I also added a little red bell pepper for extra veggies (like the first reviewer). I thought it came out really well. It took a deceivingly long time to make, due to all of the steps involved; however, I think it would be much faster the second time around. I will definitely make this again.

I've been making this for the past two years. This is my favorite way to use up leftover pork tenderloin. It's nice to be able to use the same cut of meat and make it into two totally different flavor profiles. Most of the time I skip the tortilla part.

Had leftover pork roast and thought I'd try this. I have other Moo Shu Pork recipes, but this is by far the best. My husband gives it 2 thumbs-way up! I scaled it down for about 4 servings but kept the pork close to 2 cups (I had a lot of leftover pork). Had wonderful fresh, huge shiitakes (not like the usual flat grocery store variety) and very fresh ginger from the farmer's market. Only change was to add a few drops of oyster sauce to the hoisin/soy sauce/vinegar/oil mix. Will definitely make this again and again!

I made these after making the pork roast and the Cuban pork sandwiches and decided that we must make them again. They were easy to make using the leftover pork and were very tasty. All the kids loved them- even with the mushrooms. We did buy some mu-shu wrappers from the Asian market to use instead of using tortillas. I do not think I would like them as well on the flour tortillas.

This was absolutely delicious! and fast too! I bought roast pork from a chinese bbq shop near my workplace & also ready-made crepes and the whole thing came off exactly like the mu-shu pork we love at our favorite chinese restaurant. You can't beat this for easy, fast & kind of special for a weekday!

This was excellent. Really fast and flavorful, and a great way to use up the leftover pork roast (which was also delicious) without it tasting even remotely the same. Always nice when you can use leftovers without them tasting like the same dinner, take 2.

Simple, easy and delicious. As with most Chinese style dishes, most of the work is in the prep and the dish cooks up in just minutes. I substituted chicken for the pork by stir frying tenders, cutting them into matchsticks and finished back in the pan until done. I also added matchstick cut carrots for a bit more vegetable and used plum sauce for serving.

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