Moo Shu Pork with Mandarin Pancakes

Ingredients

• 1 pound (450g) pork tenderloin, thinly sliced 1 pound (450g) pork tenderloin, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 cups (200g) cabbage, thinly sliced 2 cups (200g) cabbage, thinly sliced
• 1 cup (100g) shiitake mushrooms, sliced 1 cup (100g) shiitake mushrooms, sliced
• 1 cup (100g) carrots, julienned 1 cup (100g) carrots, julienned
• 4 green onions, sliced 4 green onions, sliced
• 8 Mandarin pancakes 8 Mandarin pancakes

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, hoisin sauce, rice vinegar, sesame oil, garlic, and ginger. Add the sliced pork and marinate for 20 minutes.
2. 2.
   Heat a wok or large skillet over high heat. Add a tablespoon of oil and stir-fry the marinated pork until cooked through. Remove from the wok and set aside.
3. 3.
   In the same wok, add another tablespoon of oil and stir-fry the cabbage, mushrooms, carrots, and green onions until crisp-tender.
4. 4.
   Return the cooked pork to the wok and toss everything together. Cook for an additional minute to allow the flavors to meld.
5. 5.
   Warm the Mandarin pancakes according to package instructions.
6. 6.
   To serve, spread a spoonful of hoisin sauce on a Mandarin pancake. Add a portion of the Moo Shu Pork mixture and roll it up like a burrito.

Treat your ingredients with care...

• Pork tenderloin — For tender and juicy pork, make sure to slice it thinly against the grain.
• Shiitake mushrooms — If shiitake mushrooms are not available, you can use cremini or button mushrooms as a substitute. However, shiitake mushrooms add a unique umami flavor to the dish.
• Mandarin pancakes — To keep the pancakes soft and pliable, cover them with a damp cloth while warming them.

Tips & Tricks

• To save time, you can prepare the marinade and slice the vegetables in advance.
• If you prefer a spicier version, add a teaspoon of chili sauce or crushed red pepper flakes to the marinade.
• Serve Moo Shu Pork with a side of steamed rice or noodles for a more substantial meal.
• Customize the filling by adding other vegetables such as bell peppers or bamboo shoots.
• Leftover Moo Shu Pork can be stored in the refrigerator for up to 3 days and makes a delicious filling for wraps or sandwiches.

Serving advice

Serve the Moo Shu Pork alongside the warm Mandarin pancakes, allowing each person to assemble their own wraps. Garnish with additional sliced green onions for a pop of freshness.

Presentation advice

Arrange the Moo Shu Pork, vegetables, and Mandarin pancakes on a platter, creating an inviting display. Place a small bowl of hoisin sauce in the center for dipping.