Mu Shu Pork Wrap
A flavorful Chinese-inspired wrap featuring stir-fried pork, vegetables, and eggs rolled in a thin pancake with hoisin sauce. This handheld version of the classic mu shu pork makes for a satisfying and portable lunch.
Ingredients
- 1 lb pork tenderloin, thinly sliced
- 8 dried shiitake mushrooms, soaked, stems removed, and sliced
- 1 head napa cabbage (small heads), thinly sliced
- 2 carrot, julienned
- 6 green onions, sliced, white and green parts separated
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 4 large eggs, beaten
- 1 tbsp sesame oil
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Chinese rice wine (or dry sherry)
- 1/2 tsp Chinese five-spice powder
- 1 tsp sugar
- 1/4 tsp white pepper
- 8 flour tortillas (8-inch), warmed
- 1/2 cup hoisin sauce
- 1/4 cup fresh cilantro, leaves only, for garnish
Instructions
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1
In a small bowl, mix together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Chinese rice wine (or dry sherry), 1/2 tsp Chinese five-spice powder, 1 tsp sugar, and 1/4 tsp white pepper. Set this sauce mixture aside.
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2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add 4 beaten large eggs and quickly scramble until just set, about 30 seconds. Remove to a plate and break into small pieces.
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3
Add another tablespoon of vegetable oil to the wok. Add 1 lb thinly sliced pork tenderloin and stir-fry until no longer pink, about 2-3 minutes. Remove to a plate.
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4
Add the remaining vegetable oil to the wok. Add the white parts of the 6 sliced, white and green parts separated green onions, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Stir-fry for 30 seconds until fragrant.
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5
Add 8 soaked, stems removed, and sliced dried shiitake mushrooms and stir-fry for 1 minute. Add 1 head thinly sliced napa cabbage (small heads) and 2 julienned carrot. Stir-fry for 2-3 minutes until the vegetables begin to soften but still retain some crispness.
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6
Return the pork and eggs to the wok. Pour in the sauce mixture and 1 tbsp sesame oil. Stir-fry for another 1-2 minutes until everything is well combined and heated through.
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7
Stir in the green parts of the green onions and remove from heat.
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8
To assemble, warm 8 warmed flour tortillas (8-inch) according to package instructions or in a dry skillet for about 15-20 seconds per side.
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9
Spread about 1 tablespoon of 1/2 cup hoisin sauce on each tortilla. Spoon the mu shu filling onto the center of each tortilla and top with fresh 1/4 cup leaves only, for garnish fresh cilantro.
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10
Fold the bottom edge of the tortilla up slightly, then fold in the sides and roll up tightly to form a wrap. Slice in half diagonally and serve immediately or wrap in foil for a portable lunch.