- 1 teaspoon plus 1 tablespoon vegetable oil, for example safflower
- 4 large eggs, gently beaten
- 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced crosswise
- two tablespoons corn starch
- Coarse salt and ground pepper
- 1 pound shiitake mushrooms (stems removed), caps thinly sliced
- two tablespoons minced peeled fresh ginger root
- 1/2 mind napa cabbage, shredded
- 5 scallions, thinly sliced
- 1/3 cup soy sauce
- 1/4 cup grain vinegar
- Flour tortillas and hoisin sauce, for serving
Inside a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs prepare, without stirring, until set, one to two minutes. Transfer to some cutting board. When awesome enough to deal with, roll-up, and slice crosswise into 1/4-inch-wide strips put aside. Wipe skillet clean reserve.
Place pork inside a medium bowl, and sprinkle with corn starch. Season with pepper and salt, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium-high. Add pork, and prepare until browned somewhere, four to five minutes (pork will prepare more later) transfer to some plate (reserve skillet).
Add mushrooms and ginger root to skillet season with pepper and salt. Prepare until mushrooms are gently browned, three to five minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork prepare, tossing from time to time, until cabbage has wilted and pork is opaque throughout, two to three minutes.
Stack tortillas between moist sponges microwave on high for just two minutes. To put together, spread center of the tortilla with hoisin sauce top with moo shu filling, and roll-up.
For serving Martha suggests 8 flour tortillas (6-inch size) or Mandarin Pancakes. Before serving, hold each tortilla, if using, with tongs as well as heat on the gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, as well as heat inside a 375-degree oven.)