Chinese Pork & Mushroom Wraps
by Tony Rosenfeld
If you’ve never eaten the Chinese-American restaurant classic mu shu pork, think of it as an Asian take on a soft burrito.
To learn more, read the article:
Roast Pork for Today & Tomorrow
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):
14;
Fat Calories
(kcal):
120;
Saturated Fat
(g):
2.5;
Protein
(g):
14;
Monounsaturated Fat
(g):
7;
Carbohydrates
(g):
36;
Polyunsaturated Fat
(g):
3;
Sodium
(mg):
730;
Cholesterol
(mg):
70;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 90
, pp. 40
December 4, 2007
