Moo Shu Pork

Todays dinner was alot better than last night, not only was it better but it was WARM! I guess everyone has their bad dishes and their tasty ones. Yesterday was my bad dish.

I made moo shu pork, a typical Chinese stir-fry dish. Who said healthy stuff wasnt delicious!?

You can make it was any type of meat you want because essentially its only meat and veg. I got this recipe from the Food Network Magazine: July/August. I have to get a few main cookware items because doing things in a regular frying pan isnt cutting it anymore.

I picked really good recipes for next week so im really excited! Im going to the farmers market (really this time) either Thursday or Friday.

Ingredients:

• 3 tablespoons hoisin sauce, plus more for serving
• 3 tablespoons rice vinegar
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper
• 1 3/4-pound pork tenderloin, trimmed and cut into thin strips
• 2 tablespoons vegetable oil
• 8 ounces shiitake mushrooms, stemmed and sliced
• 1 14-ounce bag coleslaw mix
• 1 bunch scallions, thinly sliced
• 12 Bibb lettuce leaves

Preparations:

Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.

Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.

Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce.

This recipe is pretty easy but a little advice? Prepare this in a big wok or BIG frying pan. I really liked this dish, i think mainly because i love salt and hoisin sauce is like thick and salty soy sauce. Bobby and my mom enjoyed it a lot to. You can eat it right out of the lettuce leaves or roll them up into little wraps.

The coleslaw as it was cooking smelled pretty good. Cabbage as it cooks down naturally smells good but with the combination of garlic, hoisin sauce and the mushrooms it all smelled really good! Im going to continue to look for more asian dishes to make. I think next to italian, asian food is my favorite type of food.

Tomorrow no lunch because ill be at the beach! So ill be back on Sunday!