MU SHU PORK
P.F. Chang's China Bistro Copycat Recipe
1/4 1/2 lb pork loin, reduce strips
2-4 tablespoons soy sauce
1-two tablespoons sesame oil
1 teaspoon corn starch
1/2 medium mind cabbage, cored and shredded
2 cups bean sprouts
3-4 eggs, beaten
3-4 stalks, eco-friendly onion, julienned around the diagonal
3 cloves garlic clove, chopped or julienned
1 cup chinese mushrooms, stemmed and reduce strips
1 cup bamboo shoots, reduce strips
5 tablespoons of vegetable oil
package mu shu shells
hoisin sauce
If you cannot find these flour tortilla is useful for this recipe.
Heat a tablespoon of vegetable oil inside a large flat fry pan (a wok is gonna cause you to upset if one makes an egg sheet) over medium high temperature. When oil is hot, pour within the beaten eggs. Allow the eggs setup until firm enough to switch as you sheet. Prepare for any couple of more seconds and take away from heat to some chopping board. Slice the egg sheet into strips and hang aside.
Heat two tablespoons of oil within the same pan over high temperature and add 1 / 2 of the eco-friendly onions. Stir before the onions are sizzling for any minute. Add some cabbage and bean sprouts. Saute until cabbage is wilted but nonetheless just a little crunchy. Remove from heat and hang aside within an extra bowl. Heat the rest of the oil within the same pan over high temperature and add some garlic clove and all of those other eco-friendly onions. Saute until aromatic and add some pork. Stir fry before the pork is simply cooked.
Add some Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for an additional couple of minutes. Heat the mu shu shells based on the instructions around the package. Serve each mu shu covering having a smear of hoisin sauce lower the center. Place several spoonfuls of mu shu around the covering and fold the edges in.