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Mu Shu Pork (Peking)

Featured in the Honolulu Star-Bulletin on January 18, 2006.

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Ingredients:

Mu Shu Pork (Peking)

Mu Shu Pork (Peking):

  • 1/2 pound lean pork
  • 2 small bamboo shoots, parboiled
  • 4 shiitake (dried mushrooms), soaked in warm water until tender
  • 4 large tree fungus (elephant ears), soaked and cleaned
  • 1 small carrot, pared
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil for stir-frying
  • Water

Seasonings:

  • 1/2 cup soy sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons brown sugar
  • 2 teaspoons sesame seed oil
  • 2 teaspoons white pepper
  • 2 tablespoons sherry wine
  • 1 tablespoon Dao Jien (Sichuan hot bean paste)
  • 1 cup chicken broth
  • Salt to taste

Directions:

  1. Julienne cut the pork, bamboo shoots, shiitake mushrooms, tree fungus, and carrot into the size of toothpicks.
  2. Sprinkle 1 tablespoon cornstarch and soy sauce over pork; mix and let stand 1 to 2 minutes.
  3. Heat oil over medium heat in wok; stir-fry for 1 to 2 minutes; add garlic powder and stir-fry an additional minute.
  4. Add remaining seasonings.
  5. Add enough water to remaining cornstarch to make a thin paste; add just enough to vegetable mixture to thicken; cook about 1 minute or until starch is cooked and gravy is translucent.
  6. Wrap Mu Shu pork in Peking Pancakes, or small flour tortillas, or serve with hot steamed rice.

Serves 4.

Approximate Nutrient Analysis per Serving (not including salt to taste):
470 calories, 33 g fat, 5 g saturated fat, 40 mg cholesterol, greater than 2500 mg sodium, 31 g carbohydrate, 5 g fiber, 8 g sugar, 17 g protein

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