Mooshoo Pork

Submitted by Allie Jones

~ ¾ lb to 1 lb pork (butt - I think, that’s what the guy at whole foods said to use), diced up very small

~ ½ - ¾  head of cabbage

2 large carrots or 3 medium ones

One bunch scallions

One small can water chestnuts, roughly chopped up

Flour tortillas (the Chinese use the delicate rice pancake things that I would bet you can find in asian food store but flour tortillas work fine)

Hoisen or plum sauce from asian section of store

(stir fry sauce)

6 tblsp soy sauce or tamari

4 tblsp mirin

2 tblsp sugar

Start on veggie stir fry first.  “julienne-cut” your carrots (very skinny little sticks or strips).  Start that frying in some oil in a large skillet, then shred/finely chop the cabbage and add to skillet and cover.  Make your stir-fry sauce and add about half to the veggie sauté and cover again.  Now get the pork cooking in a pan to brown it.  Once cooked, drain water off if there’s more than just a little in the pan, and add some of the stir-fry sauce (or all that’s left – use your judgement) and stir and put on low/warm heat.  Chop your scallions into about one inch long pieces and add to veggie sauté.  Next add water chestnuts and the pork to the veggie sauté and put down on warm/low heat.  Either steam or nuke tortillas in microwave to make them soft.  Spread about t tblsp of hoisen or plum sauce all over your tortilla, add a generous ladle of the moo-shoo, and roll like a burrito and serve.

(Egg strip option)  I like to put into my moo-shoo – especially since I actually do not eat pork – these Japanese style “egg strips.”  Simply beat up 2 or 3 eggs in a small dish, add a couple tsp of sugar, and pour in a small skillet and flip it like a flat omlette (sp?) and cut into strips.  Kids love these.