MOO SHU PORK SAUCE RECIPES

Steps:

• Submerge the wood ear fungus in a bowl of water for 5-15 minutes.
• Now, we'll cut our lean pork into thin slices, and then into thin strips.
• As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.
• Crack your eggs into a bowl and add a little bit of salt (to taste). Mix with your fork until bubbles form.
• As with most Chinese recipes, we need our wok to be really hot before cooking. Set the stove to high heat and heat the wok for 3-5 minutes. When it's ready, it should just be starting to let off a little bit of steam/smoke.
• Add more canola oil to the wok, and wait about 1-2 minutes for the wok to heat up again.
• Since there's already oil in the wok, we don't need to add any more oil.
• Since a lot of the taste comes from hoisin sauce, we don't need to add too much flavoring to the vegetables themselves.
• Almost there! We just need to cut our eggs into slices, and warm up our tortillas.

Steps:

• For the marinade, in a bowl, combine ingredients
• If you’re making the dish with meat, add oyster sauce, too
• For the mu shu, place pork, chicken or tofu in a second bowl
• If using chicken or pork, add cornstarch, toss, then add marinade and combine
• For meat, marinate in the fridge for a little bit
• If using tofu, add half the marinade and toss to coat
• Heat a large nonstick skillet over high heat with oil, 2 turns of pan or a thin layer of spray
• Stir-fry the tofu, pork or chicken and brown well, remove to platter and cover to keep warm
• Add more oil to coat, then stir-fry mushrooms to brown and remove to a bowl
• In a separate small nonstick pan over medium-high heat, coat pan with oil, scramble eggs, add salt, brown and roll into a thin omelet
• Slide onto counter or cutting board, then slice
• Add cabbage to the same large nonstick skillet and toss 3 to 4 minutes to soften
• Add carrots, stir, then add onion whites, ginger, garlic and, if using, chile pepper
• Add a few splashes soy, a few pinches black pepper, and a drizzle of sesame oil, then toss, add mushrooms back to the mix and cook a few minutes more
• Add egg, toss, then taste cabbage for seasoning
• Add more soy sauce, if necessary, then combine with onion greens
• Heat flour tortillas until slightly charred but still soft, warming on each side in a cast iron skillet or over a flame on a gas stovetop
• Transfer cabbage to serving platter
• Serve mu shu cabbage and meat with plum sauce and tortillas
• Wrap the rolls like burritos